cupcake做法英文版

cupcake译为杯型蛋糕，口袋蛋糕.普通cupcake1、在一个碗里放入10g砂糖，另一个碗里放入10g砂糖和20g水； 2、把蛋清和蛋黄分开，在砂糖的碗里放进蛋清，砂糖和水的碗里放进蛋黄；3、用打蛋器把蛋清打发至稠，加入半匙塔塔粉继续打发至糊状；4、打发蛋黄均匀后，用筛把面粉30g洒进蛋黄糊里再用打蛋器打发均匀； 5、用勺子把蛋黄糊顺时针拌匀几下，加入蛋白糊混合均匀后倒进裱花袋；6、然后挤在蛋糕纸杯上，放烤箱150度烤7分钟即可；7、烤好后，可按个人喜好进行装饰。注意蛋白不要打太老，搅拌混合蛋糕浆时要注意均匀巧克力糖霜用料 黄油 57g 黄糖 50g 白砂糖 10g 大号鸡蛋 1个 13g可可粉 120ml buttermilk（用牛奶＋一大勺柠檬汁混合静置5min代替） 香草精华1 tsp 83g 低筋面粉 糖霜 85g苦甜巧克力 32g黄油 70g糖粉 一撮盐 60g酸奶油 巧克力糖霜巧克力CUPCAKE的做法 1. 蛋糕体原材料 2. 黄糖，白糖和融化黄油一起打匀 3. 加入大号鸡蛋和香草精打至乳化。 4. 筛入可可粉 面粉 小苏打 盐 5. 以及约一半份量的牛奶，拌匀。 6. 拌匀后再拌入剩下的粉和牛奶，拌匀入模装到七八分满 7. 175度上下火17－20分钟，牙签插入不带出面糊即可。筛上糖粉作为装饰。这个蛋糕体必须强调已经基本不甜了，再减少糖量已经没有意义了。 8. 然后准备糖霜：85g苦甜巧克力 32g黄油 70g糖粉 1 1/2 tbsp可可粉 一撮盐 60g酸奶油 这个配方因为酸奶油的添加层次更加丰富一些。 9. 巧克力＋黄油水浴融化，和其他原料丢在一起打匀。 10. 完毕。准备裱花。 11. 还是这个花嘴最好用了［跪 12. 同一个花嘴，左边是从外到内，右边的是从内到外。 13. 挖鼻 小贴士糖霜因为酸奶油的添加层次更加丰富一些。其实我也是上网找的菜谱，那里有图，更详尽，不过材料不太好买到。我找了几个北京卖cupcake的地方Colibri Cafe 蜂鸟villiage大屏幕不断滚动播放的就是他家的影像，一会sex and the city，一会britney spears，万变不离其宗，他们都在吃cupcake。还有烘焙的情景，一杯这个，两杯那个，令人看完了拔腿就向右跑去！蜂鸟的宣传策略真是威猛，各大纸媒争相报道，网络四处转载，聘请外籍甜点师，smart车车外送，甚至打包盒子都是为cupcake量身定做不会倾斜倒塌影响卖相的，细节的处理精确令人称赞。他家吃食走美式重油路线。蛋糕底托口味都不同，甚至还加入了蔬果碎，但无一例外是湿润不掉渣，单吃也不显单调。上层往往是搅打黄油酱为基底的花式顶棚，不怕油的也可以先尝尝顶，品味一下油香质感，但不糊嘴容易下咽。当然最好的吃法还是从上到下一口吃完。如果你的嘴够大的话。 Lollipop Bakery他家目前还没有实体店，只做外送或在crepanini和fisheye寄卖。风格和colibri对比明显，底托干顶棚也干，甜度大。甚至顶棚都能吃出砂糖颗粒的质感。 炒得很火的CCSweets美女海归店主，专修甜点巧克力制作云云我只能说这都是噱头，他家口味远没有宣传中的那么好吃。底托虽说也是不同口味的，但基调一样，区别不大。顶棚是花纹越复杂的越干燥，反而是最简易螺旋形状还保有湿度。但吃起来无一例外是糊嘴的油腻。 云酷北京最高酒廊，下午茶兼卖cupcake。价格虽是北京最高，但的确是物有所值！让我吃完有一种就算从80层跳下去也今生无憾的满足！cupcake品种有14种之多，令贪心的我难以取舍。随便挑选了6杯，个个品质不凡。顶棚不油腻但又有吃奶油的满足感，各种风味都深深地渗入了湿润细腻的底托。从顶上一口咬下去，不同的质地但透着同样基调的味道，整个口腔都充满香气。 3A07逆爱杯子蛋糕帅哥美女小夫妇俩辞职师从五星级酒店饼房大师后开了这家杯子蛋糕，勇气可嘉只是开在人流熙攘特色店众多的南锣鼓巷，没点搏出位的特色是很难维持下去的他家的特点是用料讲究，新西兰黄油比利时巧克力，入口是浓郁扎实化不开by 晶晶seammIJ新浪博客

If you have ever wondered how to make cupcakes but were intimidated by the process, let me assure you that making cupcakes is very easy, even if you have never baked before. I will give you a few tips before you start to ensure your success. First, get all your ingredients out on the counter and let them get to room temperature before you start. Yes, even the eggs. In some places, they don’t even refrigerate their eggs so allowing them to be unrefrigerated for a short period of time won’t cause you any harm.I hate waiting, so if I know I will be baking, I get the ingredients out the night before to ensure they are at room temperature for baking day. This does several things. It ensures my ingredients are at room temperature before I get started, it gives me the opportunity to check to make sure I have all the ingredients I will need, and it gets the family excited anticipating a yummy baked treat. I also get out my measuring spoons, cups, spatula, bowls and mixer. Having everything ready to go really speeds up the time it takes to make cupcakes by not having to go back and forth to cabinets, drawers and the pantry.When you are ready to get started baking, the first thing to do is to preheat your oven to the desired temperature. You want a hot oven when you have your batter ready, you don’t want to have to wait for the oven to get hot. Line your cupcake tin with paper liners and have them ready to go before you get started with the batter.Beat the fat (usually butter or margarine) with the sugar and then add one egg at a time. I crack the eggs into a small clear glass dish so I can take a look a the egg to make sure it isn’t bad, and so I can make sure I haven’t accidently included a piece of egg shell. Cracking an egg into a dish may sound easy, but it is a skill. Once you have mastered it, teach your kids. It is a good skill for them to learn as well. It might be messy at first, but will give them a sense of accomplishment once they master it. Once they get their confidence up, they will want to help you bake cupcakes all the time. It’s a great way to make a memory while teaching them a skill.Mix your dry ingredients together in a large bowl. Make a well in the center of your dry ingredients by pushing the flour mixture out and away from the center. You should be able to see the center of your bowl when you are through. You are basically making a place for the wet ingredients to go. Once you have mixed the wet ingredients together, pour the wet ingredients into the well you have created in the large bowl with the dry ingredients. When you combine the wet and dry ingredients together, you want to fold the two together and then use an electric mixer and beat them together for no longer than two minutes. Over mixing your cupcake batter will produce a tough cupcake. I have had tough cupcakes before and believe me, it is not an enjoyable experience!Once the baking powder is added to moisture, it activates and will need to be put in the oven as soon as possible. If you wait to long, the cupcakes won’t raise and they will be denser than they need to be. They will still taste good, but won’t be as light and delicate as they could be, making for a less than desirable cupcake.Now you have some of my baking tips and know how to make cupcakes. Next, try making the zucchini cupcakes with caramel frosting. It’s a crowd pleaser! You don’t have to tell your family that it has zucchini in them which is full of nutrients, just smile as you watch them disappear.Note: If the caramel frosting seems like more than you want to tackle, try the cream cheese frosting. It goes with everything and is delicious!