Filtre os resultados
Categorias
- Acessórios
- Bebidas
- Brinquedos
- Cabelos
- Calçados
- Cama, Mesa e Banho
- Carro
- Casa e Construção
- Casa, Móveis e Decoração
- Casa
- Decoração
- Esporte e lazer
- Feminino
- Ferramentas e Construção
- Ferramentas
- Iluminação
- Infantil
- Informática
- Interior
- Livros
- Medicamentos
- Mercearia
- Moda Feminina
- Moda
- Móveis
- Papelaria
- Roupas
- Utilidades Domésticas
FORMAS > DESCARTÁVEIS E FORNEÁVEIS > REDONDA >
Forminha Forneável Mini Cupcake Preta Com 54 Unidades ULTRAFEST
Histórico de preços
Ficha Técnica e Modo de uso:
Informações do Produto: :Mini chiffon cupcakes - Recipe in the description #chiffoncake #chiffoncupcake #cupcake #minicupcake #baking #recipe #viralvideos #viralreels #viralpost Ingredients 25g milk 25g vegetable oil 35g cake flour 0.5g salt 25g granulated sugar 3 eggs (small eggs, about 55g each with shell) 5g lemon juice 5g vanilla extract Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour. Steps: In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge. In a clean bowl, mix well vegetable oil and milk until well combined. Add in cake flour, salt, egg yolks, and mix well. Set aside. Line the mini cupcake tin with mini cupcake liners. Preheat the oven to 266℉(130℃). Take the egg white bowl out of the fridge, add in lemon juice, vanilla extract and sugar, and use a hand mixer to beat until stiff peaks form. Pour all the batter into the whipped egg white and gently fold it in until just combined. Transfer the batter into a piping bag. Fill each cupcake liner with batter. Send into the oven and let bake for 30 minutes. Let the cupcakes cool down and serve.
