Christmas cupcakes

The cupcake we shared today uses the method of egg separation, and the amount of eggs used is relatively large, so we use a chef's machine to beat them. We need to ensure that the containers used are dry, free of water and oil. Separate the egg yolk and white, put the egg white into the chef's machine kneading jar, and put the egg yolk into a dry small basin.

2. Put corn oil and milk into the same small bowl, stir well and evenly. This step is called emulsification, which must be in place so that no oil droplets can be seen floating. Add fine sugar to the egg yolk and stir evenly.

3. Pour the emulsion into the egg yolk and stir. Do not add it all at once, but add it while stirring. Mix a small amount multiple times, then sieve the low gluten flour into the egg yolk. Use an egg pump to draw a "Z" shape and stir evenly. The egg yolk paste is ready and set aside for later use.

4. Add white vinegar to the egg whites, or use lemon juice instead of white vinegar. Turn on the chef's machine to 10 gears and beat at high speed. Add fine sugar in 4 batches, taking about 3-3.5 minutes. Stop the machine halfway to check the protein status and avoid excessive beating.

5. Lift the mixing paddle, and the egg whites will appear in an upright, small pointed state, which is dry and foamy. This state is also suitable for making chiffon cakes. Use your hand to hold the mixing paddle and stir a few times in the egg whites, then start mixing the cake batter. Take a quarter of the prepared egg yolk batter and pour it into the egg white cream for pre mixing. Flip and mix evenly with your hands! Use your hands! The mixing efficiency is the highest and it is not easy to defoam. Pour all the pre mixed batter into the remaining protein cream, mix it evenly by hand, and pour the prepared cake batter into paper cups, which are 80% full. Each paper cup should be picked up and shaken a few times to create large bubbles.

6. Preheat the oven to 110 degrees Celsius, with the middle layer baked for 20 minutes, then turn it to 120 degrees Celsius for 5 minutes, turn it to 140 degrees Celsius for 15 minutes, and finally turn it to 150 degrees Celsius for 5 minutes until it is colored.

7. Use baking time to make cream cream. Refrigerate light cream for at least 24 hours, pour it into a bowl, add granulated sugar, and use an electric whisk to beat until it is in a piping state with three-dimensional patterns and small sharp corners. After beating, put it in the refrigerator for later use.

8. The baked cupcake comes out of the oven and is shaken with the baking tray to release hot air. It does not need to be inverted and can be directly cooled without collapsing or shrinking, which is very perfect

9. After the cupcake is completely cooled, it can be decorated. If you want to make a Christmas strawberry cupcake, you need to cut the surface flat, otherwise the strawberries won't fit in.

10. Place the strawberry in the center, put the whipped cream into a piping bag, squeeze it around the strawberry, and then squeeze a little cream on top of the strawberry. Garnish with powdered sugar on the surface.

If strawberries are not placed, you can simply squeeze the whipped cream on top of the cupcake and decorate it with Christmas plugins, which looks great.