Double Mango Liquid Cupcakes
| Low gluten flour 51 grams | Pure milk 36 grams |
| Corn oil 31 grams | Mango puree 20 grams |
| White sugar 32 grams | Refrigerated eggs 3 |
| Lemon juice 3 drops | Mango puree ingredients: |
| Mango pulp 250g | White sugar 40g |
| Lemon juice 10 grams |
Step 1
Make mango puree in advance: remove the skin of the mango, take out the pulp, pour it into a non-stick pan with lemon juice and sugar, and cook over low heat until it is slightly thick.
Step 2
Stir corn oil and milk thoroughly until emulsified
Step 3
Add mango puree and mix well
Step 4
Sift the low-gluten flour in advance, then sift it into the corn oil and mix until the dry powder is no longer visible. Do not over-stir to avoid gluten.
Step 5
Separate the egg whites and egg yolks. Put the egg whites in a water-free and oil-free container and put them in the refrigerator for later use. Put the egg yolks into the flour and mix well using the same method. Do not over mix.
Step 6
Squeeze lemon juice into the egg whites, pour the white sugar into the egg whites in 3 batches, beat at medium-high speed until the egg beater forms an upright triangle, and the beaten egg whites are shiny and delicate. middle,
Step 7
Take one-third of the meringue and egg yolks, stir evenly using the stirring technique, then pour it back into the meringue, and stir evenly using the same technique.
Step 8
Pour the mixed batter into the paper cup, about 7-8 minutes full, and put it into the preheated oven. Bake at 120 degrees for 40 minutes, then turn to 140 degrees and bake for 10 minutes to brown.
Step 9
Put the mango puree into a piping bag. The piping bag can be put into a suitable piping nozzle in advance.
Step 10
Just squeeze an appropriate amount of mango puree into the middle of the baked cupcakes.
Step 11
Double mango cupcakes, rich and fruity Double Mango Liquid Cupcakes Recipe
