[EngSub]밀가루 Down! 영양 UP! 고소한 밀눈 컵케이크/ASMR/Less flour More Nutrition. Cupcakes with Wheat GermRandall Smitham October 19, 2019 15 Comments
If you use fresh walnuts, you do not need to bake it as I do. But if it’s been stored in the refrigerator for a while, lightly bake it in the oven or frying pan. Walnuts are not too big to chop. Grind sugar, wheat germ and almond flour in a blender and grind finely. Do not blend it for too long, Or the oil will come from the almond powder. Add the flour, baking powder and baking soda to the mixture and sift. Since the powder is ground finely, it can form agglomerations if not sieved. Sifting the powder loosens the clumps and mixes the ingredients together Air is added in between to help make the cake texture softer. I used paste because I wanted a deeper vanilla flavor. This is a good alternative to vanilla bean. You can also use vanilla extract instead of vanilla bean paste. Butter is used to soften at room temperature. It melts but is not too soft. It’s pressed easily by finger, but still cool. Too soft butter makes batter separated. After baking, it looks sticky. The cold butter causes the cupcakes to not rise. When you add 1/2 of the egg for the first time, Mix them at low speed. After adding the second egg mixture, mix it at medium speed to make the batter smooth for 1 to 1 minute 30 seconds. It doesn’t contain a lot of flour, so there’s less gluten, more mixing will be fine. You can use a spoon to scoop the batter, but you can use the piping bag to pan the batter evenly. I used a bigger muffin pan. When you fill it up with a regular-sized muffin pan, the dough overflows while baking. Fill about 2/3 full and bake another one cupcake. When baked in a convection oven, it cracks and bursts on top. This is normal. So I took it out and pressed the top with a spoon quickly and kept baking. When starch is mixed, the sugar glaze is slightly more viscous. If you use sugar powder mixed with 5 ~ 10% starch, you do not need to add more starch.