Chifeng Cupcake
By VicentaLakin
Every time you make a chaffine cake, it doesn't work, it doesn't taste good; that's why you used the eight inches of casserole cake for making cupcakes. My daughter loves it
Recipe Recommendations
- low powder 85 grams
- cornstarch 15 grams
- sugar 90 grams
- milk 85ml
- oil 40ml
- eggs of 5
- sweetening
- roast
- an hour
- simple
Steps for Chifeng Cupcake
1
The protein is separated from the yolk, and the yolk is added to the milk, oil, sugar, evenly mixed
2
Smash it evenly with sifted powder, then evenly
3
Protein hits fish eyeballs with white sugar
4
Add the rest of the sugar when you get a little bubble. I've done it twice
5
It's not easy for the proteins to disappear, and it's done with a little bump in the head。
6
One third of the protein is split into the yolk. (Note, cross-cut, not circle
7
Add the remaining two-thirds of the protein to the yolk just now. Pick up and take the bubble out of the tremor。
8
Roll in the ready paper cup。
9
In the light furnace, 150 degrees for 25 to 30 minutes。
10
One more
11
Out of the oven, finished