How to make sponge Cupcake

Super soft and delicate sponge Cupcake

Ingredients: 3 eggs, 90g sugar (80g sugar, 10g water), 90g low gluten flour, 36g milk, 24g butter

How to make sponge Cupcake

Sponge Cupcake

How to make sponge Cupcake

1. Egg, sugar, water, mix

2. Heat over water until the egg is at 38 ℃

3. Put the milk and butter in a bowl and heat over water until the butter melts

4. When heating the butter and milk, you can beat the whole egg liquid at high speed until there are no big bubbles in the egg liquid and the marks formed by dripping are not easy to disappear. Then turn the egg beater to low speed and continue to beat for 2 minutes to get rid of the good state (I drew the pattern with a scraper in the picture, which almost won’t disappear)

5. Sift in low flour at one time, stir evenly, and the method has been introduced in the oil-free crispy cake

6. The temperature of melted butter and milk should be controlled at about 40 ℃. It should not be too low or too high, otherwise it will cause defoaming. Then pour it into the batter along the edge of the basin, and mix it evenly with the same method as before, about 10-20 times. If you see many small bubbles at this time, it is defoaming

7. In fact, you can make 10 cups in a paper cup. I’m too full. If I’m too full, there will be a little depression in the middle of the finished product. That’s what I did

8. Put into the preheated oven, 180 degrees, middle layer, 18-20 minutes, the surface is cash yellow, no cracking! If cracking is not perfect, you can also define non cracking as the success standard of this cake

9. Demould and air immediately