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How to make cupcake


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"Taiwanese sponge cake is famous for its softness, eating a piece of cake that dissolves in your mouth"

Serves | Prep Time 50 mins | Cook Time 30 mins

Why I Love This Recipe

Taiwanese sponge cake is famous for its softness, eating a piece of cake that dissolves in your mouth. Today QuangTrungChem will teach you how to make delicious, soft and delicious cupcake with Taiwanese standard. Let's go to the kitchen right now!


Ingredients You'll Need

Cake flour 80 gr(or No. 8 flour)
Baking powder 2 gr (Leavening)
Chicken eggs 100 gr (about 3 eggs)
Butter 25 gr
Fresh milk without sugar 25 gr
Honey 10 gr
Sugar 65 gr
Vanilla 2 gr


Directions

How to prepare Taiwan Cupcake

1. Warm the eggs

Fill the pot with warm water, then place a large bowl over the top of the pot. Next, you put in a bowl of 100g of eggs (about 3) and then use a whisk to stir the yolks and egg whites.

Next, you add 65g of sugar and 10g of honey to eggs and stir with a spatula until the eggs reach a temperature of 40-45 degrees C, then lift the egg down.

Note: The heating of the eggs will help the sugar dissolve more easily, and at the same time, the eggs will be firmer and more stable after being beaten. Failure to overheat the eggs will cause the eggs to cook and become less fluffy.

Step 1 Warming Eggs Taiwan Cupcake


2. Beat whole eggs

After warming the eggs, beat the eggs at a slow speed until the eggs have large air bubbles, slowly increase the whisking speed.

When the egg mixture is out of large air bubbles and there are small bubbles, the mixture is thick and slightly fluffy, you start whisking the eggs at high speed until there are no bubbles, smooth, ivory-white mixture, lift the mixture. Ribbon Stage (state of Ribbon Stage) passes.

Note: Not beating eggs at high speed from the start will make the eggs difficult to flatten and may heat the egg beater.


3. Mix the flour

Put 80g flour, 2g baking powder in the sieve and sift the flour into the fluffy egg mixture. Use a flat spatula to gently turn the dough from bottom to top in a fold-up fashion to prevent excessive air bubbles from breaking.

When the smooth and smooth dough mixture completely dissolves into the egg, stop, do not stir for too long.


4. Mix the flour with buttermilk

Put 25g of fresh milk with 25g in a bowl and place under warm water (45 - 50 degrees C) for the butter to dissolve completely in the milk.

Scoop a little bit of the mixed batter into a bowl of buttermilk and stir well to dilute the buttermilk mixture. Then add the diluted buttermilk mixture to the flour bowl and continue using a flat spatula to gently flip the dough in the fold for a smooth and homogeneous dough.

Step 4 Mix the flour with buttercream Taiwan cupcake cake Step 4 Mix the flour with buttercream Taiwanese cupcake


5. Mold and bake

Preheat oven to 170 degrees C for 10 minutes to help stabilize the heat in the oven.

Line the cake mold into the baking mold and slowly add the dough into 2/3 of the mold to allow space for the cake to bloom.

Slightly hit the cake mold on the table top to break large air bubbles inside the cake.

Next, you cook the cake for 20 minutes at 170 degrees Celsius.

When the cake is cooked, you take the cake out of the oven, then lift it out of the baking pan and place it on the rack to cool it down.


5. Mold and bake

Preheat oven to 170 degrees C for 10 minutes to help stabilize the heat in the oven.

Line the cake mold into the baking mold and slowly add the dough into 2/3 of the mold to allow space for the cake to bloom.

Slightly hit the cake mold on the table top to break large air bubbles inside the cake.

Next, you cook the cake for 20 minutes at 170 degrees Celsius.

When the cake is cooked, you take the cake out of the oven, then lift it out of the baking pan and place it on the rack to cool it down.


6. Finished products

Cupcake Taiwanese sponge cake is soft, firm and delicious. Bite a piece of cake as if it melted in the mouth. You can spread whipped cream or strawberry jam to serve it!

Step 6 Finishing Taiwan Cupcake

Tips done successfully

If your cookies are baking quickly and when taking them out of the oven flat and the bottle is probably the cause of the baking heat. Each oven has a different temperature difference due to many factors, if in the first 5-7 minutes you find that your cake surface is too big and cracked, you need to cool down by 5-10 degrees and prolong the time. Bake for 5 - 10 minutes.

Eggs used must be at room temperature to beat the best cotton state.

To make the Taiwanese sponge cake the softest and smoothest without any large bubbles, use a spatula to stir the dough mixture.

The cake you put in a sealed bag and store in the refrigerator cooler for 3 - 4 days.


Pairs Well With

milk or jam


Questions, Comments & Reviews


Tips done successfully If your cookies are baking quickly and when taking them out of the oven flat and the bottle is probably the cause of the baking heat. Each oven has a different temperature difference due to many factors, if in the first 5-7 minutes you find that your cake surface is too big and cracked, you need to cool down by 5-10 degrees and prolong the time. Bake for 5 - 10 minutes. Eggs used must be at room temperature to beat the best cotton state. To make the Taiwanese sponge cake the softest and smoothest without any large bubbles, use a spatula to stir the dough mixture. The cake you put in a sealed bag and store in the refrigerator cooler for 3 - 4 days.

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