Little surprise - Cranberry Cupcake

Published Jun 28, 2020 at 12:32pm ET

No cupcakes have been touched since the last recipe for egg-whipped cupcakes was issued. Maybe its because Qifengs six-inch model is so convenient that its full and suitable for lazy people to operate; cupcakes, which need to be packed one by one, still need patience. The addition of cranberries in the cake, while eating warm, careless will bite the sweet and sour cranberries, it is also a small surprise hidden in the cake.

Food Material List

1 Low-gluten flour 45g
2 Egg 2
3 Sunflower oil 25ml
4 water 25ml
5 sugar 30g
6 Cranberry Few
7 corn starch Optional
8 Lemon juice Several drops

Operational steps

1 Sift low-gluten flour and set aside.
2 Cranberries are soaked in warm water or rum.
3 Separate yolk and egg white.
4 Whisk the egg white with lemon juice, add sugar in succession, and beat it in the shape of Dafeng tail.
5 Mix water and oil into a white dense substance. Add egg yolk and flour and mix well. You can start preheating the oven at 180 degrees Celsius.
6 Drain the cranberry water, add a little starch (to prevent the bottom of the cranberry) and add the yolk paste.
7 Take part of the protein and mix it in the yolk paste. Mix it evenly by cutting and mixing (turning the paste next to it into the middle).
8 Pour the last step back into the remaining protein and stir it evenly with the same cutting and mixing technique.
9 Segmentation is carried out and bubbles are shocked out after loading. Bake at 180 degrees Celsius for 25-30 minutes in the upper and lower tubes of the oven.
10 The light in the room is dim. See "Learn to Do" for more pictures.

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