Cupcake
By VicentaLakin
When this cupcake is baked, it's not going to fail。
Recipe Recommendations
- low-gluten flour 60 grams
- eggs of 3
- corn oil 20 grams
- pure milk 40 grams
- fine sugar 40 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Cupcake
1
Protein and yolk are separated and fed into oilless and waterless containers, with several drops of lemonade or white vinegar in the protein and sugar。
2
Low-speed to wet hair bubbles。
3
Pure milk mixed with corn oil。
4
Pour yolk into a mixture of milk and corn oil。
5
Scan low-banded flour。
6
Smuggled with eggs to flatten dry powder。
7
Take a third of the protein cream and mix it evenly in the yolk paste。
8
And then we're going to dump the folded cake in the remaining protein cream, evenly。
9
Put the tumbled cake in the bouquet, and then put it in a paper cup。
10
Delivery to pre-heated mid-level oven, 150 degrees up and down, 40 minutes。
11
The finished product doesn't shrink。
12
It's cold enough to eat。Cupcake Make Tips
Please adjust the temperature according to your oven's performance; each whole egg weighs approximately 58g.