It's an original Chifeng cupcake

Recipe Recommendations

• low-gluten flour 100 grams
• fine sugar 60 grams
• milk 65 grams
• eggs of 4
• edible oil 50 grams

• original
• baking
• an hour
• ordinary

Steps for It's an original Chifeng cupcake

1

Get the material ready. The eggs better be at room temperature

2

First the egg yolk and the protein are separated, then the egg yolk and the sugar are mixed, then the body is enlarged, the color is lighter, then the edible oil is added three times, and each addition is mixed by a hand-plug and evenly by the next one

3

Add milk and mix it evenly

4

Sifting low-banded flour, twirling it evenly with a rubber razor

5

Protein cream

6

One third of the fine sugar in the protein, one third of the high-speed bubble, one third of the fine sugar, and one third of the high-speed high-speed

7

Finally, the rest of the sugar goes to dry hair bubbles

8

Take a third of the protein cream into the yolk paste, and mix it evenly with a rubber razor; take another third of the protein cream into the yolk paste with a rubber razor

9

Finally, all the paste from the yolk paste was poured into the rest of the protein frosting, which was completely even

10

You can put the cake in a bouquet before you load it into a 12-cake simulator

11

Put the cupcake cup in the mold, squeeze it into the cake paste, fill it with eight to nine cents, and then do a few taps on the table and shake out the bubble in the cake paste

12

Ten minutes preheat in the oven, 170 degrees 25 minutes baked

13

Cake baked while pouring the rest of the cake into a big cup

14

Once the cake is finished, put it in the oven for 170 degrees 25-30 minutes

15

That's how it's done. You're gonna have to take a few pills on the table when you get out

Recipe Categories

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