When I cleaned out the fridge, I found that the honey beans that I hadn’t used up in my last soft European had been frozen for about ten days, and the meat loaf had been sitting there for a while, so I had to Think of a way to use them up… too much bread and honey beans… why not make it go with cake What kind of cake can be made quickly and at the same time have the value, texture, taste, and easy to carry Only the cupcakes could have all of the above, and so these two new flavors were born (๑- . ๑-… -๑)
low gluten flour
white granulated sugar
Lemon juice or white vinegar
How to make Scallion Meatloaf & Sweet Honey – Double Flavor Cupcake
Separate egg whites and yolks in two separate oil and water free containers.
Add corn oil to egg yolks, milk
Whisk with egg whisk to thoroughly emulsify
Stir in the egg yolk and sift into the low gluten flour three times.
Gently whisk the egg yolk batter with the egg whisk.
Add two drops of lemon juice or white vinegar, white sugar to the egg white (white sugar can be added all at once, but if you’re a beginner, then you add it in three additions)
Turn on the whisk on the highest setting and beat the egg whites to a fisheye state.
Then change to medium and beat the egg whites until they are dense and wet.
Many people don’t know what the wet state is like, in fact it is very easy to distinguish, when the egg white is a little shiny, feel the whisk is very smooth, pull up with a hook state, and pull up is the wet state, this kind of cake batter baked out very fine, soft texture, and will not crack, this state is suitable for making cupcake chiffon cake.
Put one-third of the beaten egg whites into the egg yolk mixture and mix well, using J-strokes.
Here’s how the egg yolk batter looks when it’s mixed.
Pour all the egg yolk batter into the egg whites, using a chopping motion to avoid defoaming the cake batter as much as possible.
This is the mixed cake batter, it’s in good shape like this, it’s not deflated yet
Divide the cake lake into two portions, add the green onions and meatloaf to one and mix well
Add the other portion to the nectar beans and mix well
Prepare the molds and paper cups
Pour both types of cake batter into paper cups, and sprinkle some more meatloaf and scallions on top, shocking out big bubbles, the cake batter is only about eight full, and it will rise a little higher during baking, which is nice (you also put it in a piping bag and squeeze it in with a piping bag)
Preheat the oven at 150℃ for 10 minutes, put the cake batter of both flavors into the oven, bake at 150℃ for 15 minutes to set, change the baking temperature to 130℃ for 15 minutes, bake for 30 minutes in total.
Very fluffy and sweet honey bean flavor, have one!
The cupcakes come out of the oven shocked hot, upside down, and not upside down.
And baked to a crispy, golden graham cracker flavor.
Very small and cute, perfect for breakfast, afternoon tea, etc.
The mold I used was a muffin cup mold with a diameter of 5cm at the bottom and 7cm at the top.