Illustrated steps to make mango sandwich cupcakes

Isn’t it awesome to make your own mango sandwich cupcakes? The following recipe illustrates the steps for making mango sandwich cupcakes.

Materials:

4 eggs, 55g low-gluten flour, 50g plain yogurt, 20g milk, 20g vegetable oil, 50g fine sugar, 1 mango, cake flour Appropriate amount

Illustration of how to make mango sandwich cupcakes:

One medium-sized mango.
To make mango filling: Scoop out the mango puree, sieve it, remove as much water as possible to form mango filling.
Heat the mango filling in the microwave for two minutes, add it to the flour while it is hot (the weight of the flour is 1/15 of the weight of the mango filling), stir evenly in a clockwise direction, and set aside.
To make egg yolk paste: Separate the egg whites and yolks, use the egg yolks to beat, and mix evenly in a clockwise direction. Keep the egg whites in the refrigerator until ready.
Add vegetable oil to the milk, heat over medium heat until small bubbles form around it and stir evenly. Then pour into the egg yolk liquid, stirring evenly while pouring.
Add into egg yolk liquidYogurt, stir clockwise until evenly mixed.
Sift the low-gluten flour 2-3 times, then sift it into the egg yolk liquid, and stir evenly from the bottom up.
Until the egg yolk flour paste is smooth and shiny, without any graininess, place it in the refrigerator until set aside. At this time, preheat the oven to 150 degrees.
Refrigerate the egg whites until there are thin ice scum around them and on the surface.
Use the egg beater on high speed to beat the egg whites. Add sugar in three batches during this period. Beat egg whites until puffy and white and shiny. Lift the whisk to form a slightly curved tip.
Add 1/3 of the meringue to the egg yolk batter.
Use a spatula to stir evenly from bottom to top.
Add another 1/3 of the meringue into the egg yolk batter.
After stirring evenly, pour the cake batter back into the remaining 1/3 of the meringue.
Use a spatula to stir evenly from bottom to top to form cupcake batter.
Add the cake batter to 1/2 the height of the paper cup, and place a spoonful of mango puree in the middle (too much mango puree will cause the cupcake to sink easily).
Add cake batter into the paper cup until the paper cup is 7-8 minutes full. Lightly shake the baking pan a few times to release air bubbles.
Put the baking sheet with the cupcakes into the preheated oven and bake for 35-40 minutes. After taking out the mango sandwich cupcake, insert a toothpick and if the cake tissue is not brought out, it means it is cooked. This is the illustration of how to make delicious mango sandwich cupcakes. It’s very simple.