Orange Cup Cake ravish

Published Sep 5, 2023 at 02:57am ET

Today, we introduce this 6-Piece cup cake, which was made by an occasional nights attempt. Its soft and delicious. The aroma of orange ripples on the tip of the tongue. Its really wonderful. Sometimes it feels so lucky that its so close to success unconsciously. For cup eggs, its a great feeling. Cake, many people fear, or collapse, or cracks, taste may be worse, today to bring you this recipe, really good, to share with you, like friends can try, absolutely worth doing, taste style is absolutely good!

Food Material List

1 Low gluten powder 80g
2 Fresh Orange Juice 40g
3 Corn oil 40g
4 Berry sugar 80g
5 Egg 4

Operational steps

1 Preparations: Fresh orange juice is squeezed well and reserved, low-gluten powder is sifted twice (in order to make the cake feel more fluffy), egg yolk is separated and weighed separately in different containers (the containers weighing protein should be oil-free and water-free, otherwise it will affect the whipping of protein);
2 Add fresh orange juice, corn oil and 20 g Sugar to the yolk and beat it evenly with a manual beater (corn oil can not be replaced by peanut oil, which is a big taboo for cake making).
3 Sifted low-gluten flour is added to the stirred yolk liquid, and beaten several times with a manual beater until smooth and non-granular, without excessive stirring, otherwise the batter will stiffen and affect the taste of the cake.
4 Put the yolk paste aside, then whisk the protein. First, whisk the protein into fish eye blisters with an electric whisker.
5 Then add 20 g Sugar for the first time, start the beater and continue beating until the protein is fine (normal 1-2 minutes).
6 Then add the second sugar 20g, start the beater and continue beating until the beater has a small hook.
7 Add the third sugar 20g, and continue to start the beater to stiff foaming state (lift the beater, with small upright sharp corners can be);
8 Add 1/3 of the protein into the yolk paste, mix them evenly with a scraper from the bottom up, and remember not to stir in circles, otherwise the protein will defoam.
9 Mix well-rounded egg paste into the remaining pots and mix them evenly with the same method. At this time, you can open the oven and heat it up and down 170 degrees.
10 Prepare six sets of moulds and mounting bags and pour the batter into the mounting bag (here I use a mounting bag to squeeze the batter to the bottom of the cup so as to minimize the air in the batter, and to control the batter content in each cup almost the same);
11 Cut a small opening at the bottom of the mounting bag with scissors, then squeeze the batter into the small cup. The batter in each cup should be equal to 8 cents full. Then draw a few circles in each paper cup with a toothpick. The purpose of this is also to eliminate the air in the batter.
12 Put 6 moulds of extruded batter into the middle of preheated oven and bake for about 18 minutes (the temperature of each oven is different, this time is only for reference, just watch it when baking for 15 minutes).
13 Finally, take out a key step to prevent the cake from shrinking: after the baking, the cake mold together slipped 4-5 times from a height of 30 cm, and then cooled to use, can not be eaten into fresh-keeping bags to refrigerate;
14 Before the batter goes into the oven, a little black sesame can be sprinkled. The cake will taste better. Lets play it at will. Its a bit too much. Its wordy. But according to this formula, we can make it step by step. I believe that the cupcake you make will not crack.

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