Butter cupcakes
By VicentaLakin
The cake is the cake I always make because it's clean and easy to eat. The bottom of the cake, the cream on it. The sight and taste are satisfied
Recipe Recommendations
- low-gluten flour 70 grams
- eggs of 3
- milk 40 grams
- light cream appropriate amount
- butter 60 grams
- white sugar appropriate amount
- white vinegar 1 spoon
- sweetening
- roast
- an hour
- simple
Steps for Butter cupcakes
1
Cake Bottom Materials
2
Put a paper cup in it
3
The yolk is separated. The yolk is off
4
Butter heats up to bubbles
5
Pour the flour down and mix it evenly
6
It's all in the milk
7
Three yolks in three, one in one, and then the next
8
Flows of mixed yolks
9
The protein comes out with a big bubble and a small bottle of white vinegar
10
Go on, get some protein and join the sugar three times! My little hand in the picture is my daughter
11
It's a good deal of protein
12
Put a third of the protein in the yolk paste
13
The way you flip it is evenly smooth, not in circles
14
Putting a good egg paste in the protein basin, and continuing to flip evenly
15
I've got some cake
16
I'm going to go down to the cake sheet and wipe the surface with a spoon
17
Cake with sugar and cream
18
The big one's in the bouquet
19
Bottom of baked cake
20
It's a piece of cream