During the Pandemic, Teaching Little 'Divine Beasts' to Make Sponge Cupcakes, Enjoying Food and Strengthening Parent-Child Relationships
Recently, everyone has been sharing various rice cooker cakes, and I've done the same, taking out my long-unused hand mixer. I taught my little one how to make a beginner-friendly paper cup sponge cake: one, no cracking; two, not rough; three, no caving in. It's particularly perfect, with delicate and fluffy texture and very fragrant. One cake yields 12 pieces, and my whole family devoured it in one go.
Look, it's soft and fluffy, and it looks delicious.
Ingredients:Eggs 3 White sugar 80 Low-gluten flour 110 Milk 60 Salad oil 20
Tools:Hand mixer Mixing bowl Scraper Disposable paper cups Oven
Let's start making:
1Beat 3 eggs + white sugar into a clean (oil-free, water-free) stainless steel bowl, using a hand mixer on high speed
Now that it's cold, you can speed up the beating of the eggs by heating water over it (accelerating the beating of the eggs).
2Beat the eggs until they form stiff peaks – that is, when you lift the beater out of the bowl, the egg white flows slowly and the streaks of egg white won't disappear within a short time. At this point, continue beating on low speed for about 30 seconds. This will make the egg mixture even finer.
3Add low-gluten flour (to prevent flour granules, use a sieve to sift the flour once).
4Use a scraper to quickly stir from top to bottom until the batter is smooth and all the flour is gone.
5Add milk and salad oil, quickly stir – don't let the batter deflate.
6Pour into molds, filling to about 8 (eight-tenths full).
Shake the baking tray gently on the table to remove air bubbles.
6Preheat the oven to 170 degrees Celsius, and bake for 15-17 minutes.
One by one, these incredibly soft and delicate sponge cakes come from the hands of a child. I think children will definitely feel a sense of accomplishment. Eating the cake made with your own hands will surely be a wonderful feeling.
