Water cupcakes

Recipe Recommendations

• eggs of 4
• fine sugar 50g
• corn oil 50g
• low-gluten flour 50g
• salt 1g
• Lemon juice or white vinegar few drops

• sweetening
• baking
• an hour
• ordinary

Steps for Water cupcakes

1

Prepare materials for flour, sugar and corn oil, separation of three eggs from egg yolk, low-banded flour for screening

2

plumbing with 1 g salt, a few drops of lemon juice, a rough bubble, a third of sand. sugar

3

When the foam gets thinner, you add a third of the sand. Sugar

4

Hit the line and add the remaining sugar

5

When you hit the egg, you'll have short, straight angles

6

I'm gonna use a manual egg-pumper

7

Put three yolk and one full egg and oil in the basin

8

I'm gonna use an electric omelet

9

Sifting in low-banded flour that has been sifted once

10

Flip evenly

11

Put a third of the protein cream in the yolk pan

12

Flip evenly后倒入蛋白霜盆中

13

It's a light yellow, smooth, delicate cake paste

14

Down into the mold, eight points full

15

If the pastry in the mold is able to stay in the shape of the fall, it means that the protein is in place and not bubbled when it's plattered

16

Put it in the middle of a pre-heated oven and bake it up and down at 130 degrees for 40 minutes, so that it can be released. The nice cupcakes are ready

Recipe Categories

• baking Recipes
• Kid Friendly Recipes
• cake recipes
• afternoon tea recipes
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