Cup cake
By VicentaLakin
remember when i was a kid, when i was a kid, my mom put some eggs on the market. there, the eggs are torn apart, and as the machine stirs, the egg fluid expands slowly, and then the flour is torn up, and then it is to be put in a super-large oven, and then what needs to be done is to wait for the hot air to blow out of the oven. now, it seems like you can still smell it. it's delicious to think of that attractive golden zee. and now you're making cake, and you know that the kind of cake you eat when you're a kid is actually sponge cake, but no matter how you change the formula to make it, it's not the same feeling. or, it also contains the sweetness of memory. materials: low-banded flour 90g, fine sugar 75g, eggs 3, corn oil 22g
Recipe Recommendations
- low-gluten flour 90g
- fine sugar 75g
- eggs of 3
- corn oil 22g
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Cup cake
1
Put eggs in the pot
2
When you hit the bubble with an egg-beater, you'll be able to add sand. Sugar
3
Use an electric omelet to continue the high-speed pass-off, until it lasts 8-10 seconds
4
Pour corn oil along the basin
5
Scratch it quickly and evenly
6
Scan low-banded flour
7
Flip evenly
8
Put the cake in the paste
9
We'll load it in a cake model
10
It's in the middle of a pre-heated oven, about 20 minutes
11
If you're out of the oven and you're cold, it's safe to keep it