Chi Fung Cup
By VicentaLakin
Cupcakes are easy to carry. Try it
Recipe Recommendations
- eggs of 2
- low-gluten flour 45 grams
- powdered sugar 10 grams
- milk 40
- corn oil 25 grams
- white sugar 45 grams
- salt a little
- lemon juice a little
- sweetening
- roast
- half an hour
- ordinary
Steps for Chi Fung Cup
1
When the protein is separated from the yolk, the yolk is mixed with the sugar powder, the milk is mixed with the corn oil. even
2
The smoothed yolk is platinum
3
Scan low-banded flour
4
It'll just be smooth with a rubber razor
5
A few drops of lemon juice with an electric omelet until fish eyebrows arrive. White Sugar
6
Keep going. There's a bubble in the second third. White Sugar
7
Keep going. We're gonna have a little bit of this last sugar
8
When it comes to small angles in the balls
9
Take half the protein to the yolk paste with a rubber razor
10
Smash and fall in the protein basin and mix with the remaining protein
11
I think it's a thin, non-blind cake
12
Load a one-time bouquet and cut open a mouth for a cup
13
It's full, and a few strokes of the bubbles into the upper and lower fires
14
You can eat if you're cold