How to make oil-free cocoa chocolate cupcakes

Urbanites commute twice a day, and their destinations are always office buildings and apartments. They have no time to cook, but after getting used to fast food, they will miss home-cooked meals. The oil-free cocoa chocolate cupcakes are quick and easy to make. They can be cooked in just over ten minutes. You only need to steam them, and there is no need to worry about the harm of oil fumes.

1. First of all, these are the ingredients and tools we need to prepare. Separate the eggs and place the egg white and egg yolk in two containers respectively. The bowl containing the egg white must be clean, free of water and oil.

2. Pour 10g of white sugar, 15g of milk and 15g of chocolate sauce into the egg yolk and set aside.

3. Let’s process the egg whites first. Add a few drops of lemon juice or rice vinegar to the egg whites. When the egg whites are foamy, add one third of white sugar A.

4. Continue beating until it reaches the state shown in the picture, then add half of the white sugar.

5. Beat the egg whites at high speed until wet foam appears and obvious lines appear. The egg whites can be pulled up with a whisk but are not too firm that they will fall over. Then add all the remaining white sugar.

6. Continue beating the egg whites at high speed until the whisk has small pointed corners that stand firm when lifted, and the egg whites will not flow when the bowl is turned upside down, as shown in the picture. Put the egg whites in the refrigerator for later use. Continue beating the egg whites at high speed until the whisk has small pointed corners that stand firm when lifted, and the egg whites will not flow when the bowl is turned upside down, as shown in the picture. Put the egg whites in the refrigerator for later use.

7. After mixing the egg yolk, milk and chocolate sauce evenly, sift in the flour. Be careful not to stir in circles to avoid causing the flour to become gluten-like.

8. Stir gently until there is no dry powder, as shown in the picture:

9. Ding ding ding ding, take our egg whites out of the refrigerator and check its condition. Is it still standing? If it is, congratulations, you can proceed to the next step. If not, then beat it for a while longer, but remember not to overbeat it.

10. First, add one-third of the egg whites to the cocoa batter, and stir the batter evenly using the same method as frying.

11. Pour all the mixed cocoa batter into the remaining egg white bowl and continue to stir-fry.

12. Here I used two scrapers to mix the batter from both sides by cutting and mixing, trying to complete this step in the shortest time possible to reduce the chance of defoaming of the batter as much as possible.

13. Preheat the oven to 160℃, and pour the cake batter into the paper cups one by one. If you want to decorate the cups, fill them 50% full. If not, fill them 70% full. Lift the baking tray and shake it 3 to 4 times to remove large bubbles. Put it in the oven and bake for about 20 minutes.

14. Because it is a cocoa chocolate cake, how should novices check whether the cake is baked? The easiest way is to insert a toothpick into the cake body. If there is no sticky substance when it is pulled out, it is fine. But remember not to open the oven door for the first 10 minutes.

15. After baking, take out the cupcakes and let them cool before eating or decorating with flowers.

The recipe for oil-free cocoa chocolate cupcakes is simple, even if you are a novice bride, you can make it. It is very fulfilling to make a dish that suits the taste of your family.