How to make a good home-made cupcake video

1. Take a rectangular mold with the length, width and height of 20* 15*8 (fold one by yourself in a thin corrugated paper box), and wrap it with tin foil without leaving any gaps. Mix honey and milk evenly for later use.

2. Take the eggs out of the refrigerator, restore the room temperature, break them up, mix them with fine sugar in a pot, put the pot into hot water, and stir them continuously with a manual egg beater until the egg liquid is heated to about 40 degrees and then leave the hot water. Beat the egg mixture with electric egg beater until it is light yellow to 6. When dividing, slowly pour in the honey and milk mixed before, and beat the egg liquid for about 2-3 minutes.

3. Pick up the eggbeater. After the egg falls into the pot, the texture will remain unchanged. Write an "8" in the basin with the egg liquid. If the font is the same, you can sift in the high-gluten flour at this time, and then stir it evenly with a manual eggbeater to see that there is no dry powder. Now preheat the oven. Pour the evenly stirred batter into the mold and draw an S-shape back and forth in the batter with chopsticks, which can remove the big bubbles in the batter and make the batter more uniform.

4. Put the mold in the lower layer of the oven, bake at 180 degrees 10 minutes, then adjust the temperature to 160 degrees and bake for about 50 minutes. Immediately after baking, put it upside down on the plastic wrap, remove the mold (corrugated paper shell), let it cool, then tear off the tin foil and cut it into pieces to eat. It tastes better after refrigeration.

Tips:

1. Traditional honey cakes need a long time to bake at a low temperature, so they are usually baked in special wooden boxes with poor thermal conductivity. If you don't have a wooden box, just like me, make a rectangular mold with a corrugated box of primary colors, staple the four sides with a stapler, and then wrap the inner layer with 1-2 layers of tin foil. You can buy wooden molds for making honey cakes in online baking shops.

2. Please don't use colored cartons or cartons printed with oil colors. After this kind of carton is heated, the oil-painted carton will smell. Be sure to use primary color cartons without any patterns.

3, the eggs in the honey cake, with eggs at room temperature, keep the water at 40 degrees to make the eggs easier to send. Touch the egg liquid with your hands, which is slightly higher than your body temperature, about 40 degrees.

4.6 When dividing the whole egg liquid, the egg liquid drips into the basin from the eggbeater, which can form lines and temporarily keep the shape. If the grain is not obvious and the shape is not lasting, spread it out in the basin for a while and stir it a few times.

5. After the whole egg liquid and honey are completely sent away, the egg liquid is fluffy and the lines formed by dripping in the basin remain unchanged. Write a random number in a bowl filled with egg liquid, and this number will remain unchanged for a long time.

6. Different from previous cakes, the flour used for honey cakes is high gluten flour, because we need to get the gluten taste.

7. Different from the production experience of sponge cake and Qifeng cake, after sieving the high-gluten flour, we do not use a rubber scraper to stir it, but directly use a manual eggbeater to stir it.