Chifeng Cupcake
By VicentaLakin
I can't believe I made it once。
Recipe Recommendations
- low-gluten flour 60 grams
- eggs of 4
- salad oil 50ML
- white granulated sugar 80 grams
- pure milk 50ML
- salt 2 grams
- lemon juice 2 to 3 drops
- sweetening
- roast
- an hour
- ordinary
Steps for Chifeng Cupcake
1
Separate protein and yolk。
2
the 20g sugar and 50ml milk are poured into the egg yolk basin and the sugar melts evenly。
3
the egg fluids were integrated with the oils by adding 50 ml salads in several stages。
4
Low-banded flour and salt sift into the egg yolk basin。
5
The mix is even with the yolk paste。
6
Protein with a few drops of lemonade。
7
Low-speed to rough bubbles。
8
In three minutes, 60 grams of fine sugar was added, with a medium stroke。
9
To dry bulge, about 9。
10
A third of the protein is cut evenly in the yolk paste。
11
And then I'm gonna put the mixed cake back in the protein, and I'm gonna cut it evenly。
12
It's like a little bit of a concussion on the table, and it's like the bubbles in it。13
Pour the cake into the cup, about eight cents full。
14
The oven is preheated at 170°, served with a bowling board, which is placed on the second floor in the countdown and baked for 40 minutes。
15
It'll be ready。