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[EngSub]밀가루 Down! 영양 UP! 고소한 밀눈 컵케이크/ASMR/Less flour More Nutrition. Cupcakes with Wheat Germ


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.

Randall Smitham

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15 COMMENTS

  1. 메아리 Posted on October 12, 2019 at 9:07 am

    아 안그래도 빵같은게 땡겼는데 먹고싶어졌네요ㅠㅠㅜ 내일 이 레시피 참고해서 만들어봐야겠어요:)

    Reply
  2. Suphaluck Chaideesakunee Posted on October 12, 2019 at 9:24 am

    ingredients

    Reply
  3. 박소영 Posted on October 12, 2019 at 9:27 am

    혹시 밀가루를 못먹어서… 박력쌀가루로 대체 가능할까요??😢

    Reply
  4. 이지연 Posted on October 12, 2019 at 9:31 am

    조꽁드님영상보면 제 심신이 힐링됩니다 감사해요 :)❤

    Reply
  5. 조꽁드Joconde's baking Posted on October 12, 2019 at 10:21 am

    What can wheat germ do for me?
    Wheat germ has excellent nutritional value as a food supplement, experts say.
    It’s a great source of vegetable proteins, along with fiber and healthy fats.
    It’s also a good source of magnesium, zinc, thiamin, folate, potassium, and phosphorus. (Healthline.com)

    Reply
  6. WIZ'ONE희수 Posted on October 12, 2019 at 10:25 am

    정말 맛있겠네요~♥

    Reply
  7. WIZ'ONE희수 Posted on October 12, 2019 at 10:26 am

    밀눈데신에 다른거 안돼나요?ㅠㅠ
    흔한걸로요

    Reply
  8. lyeseul94 Posted on October 12, 2019 at 11:16 am

    오 밀눈으로 만들면 어떤맛일지 넘 궁금해요! 재료사서 이번주에 해봐야겠어요😍😍그리구 조꽁드님 혹시 인절미티라미수 만드는영상도 올려주실 수 았나요? 가을이되니까 꼬수운 인절미티라미수가 먹고싶어요🤤🤤

    Reply
  9. deejie weejie Posted on October 12, 2019 at 12:35 pm

    This looks GREAT! Thank you! 🌟🌟🌟🌟🌟

    Reply
  10. #꼬박 Posted on October 12, 2019 at 1:34 pm

    오 밀눈이라… 무슨 맛일까요.. 밀눈이라길래 뭔가 맛없을 것 같았는데 또 즈꽁드님 영상 보니까 맛있어 보이네요!ㅋㅋㅋ 언젠가 먹어봐야 겠어요 ㅇㅅㅇ

    Reply
  11. anna sr7 Posted on October 12, 2019 at 7:55 pm

    Awesome 👌👌😜

    Reply
  12. Eliana Tosta Posted on October 13, 2019 at 6:07 pm

    Deveria traduzir em português!

    Reply
  13. 라떼이야기latte story Posted on October 14, 2019 at 8:06 pm

    안녕하세요  조콩드님^^*아주 맛있는 쁘티케이크를 올려주셨네요~ 재료중에 바닐라빈 페이스트를 제품에(제품마다) 넣을때 얼마만큼 넣어야 될지 정확히 모르겠더라고요..  기준이 있을까요? *참고로 저는 '닐슨메시'바닐라빈 페이스트를 가지고 있습니다.

    Reply
  14. yo vlogs Posted on October 15, 2019 at 4:24 am

    최고이십니다…

    Reply
  15. Madame Cho's Kitchen [죠스키친] Posted on October 16, 2019 at 1:54 am

    호두, 아몬드, 꿀 등등 영양 듬뿍있는 재료들이 들어가서 아이들 간식으로는 이만한게 없을거 같아요! 🙂 영상 잘보고 갑니다!! ^^

    Reply
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