Crispy cupcakes
It's not when it started, but a crispy cake shop opened on the street. It is said to be a national chain. Every time I pass by there, I can smell the charming fragrance most. Looking at the long line, you can know how popular it is. I also tried small cakes, but the Qifeng cake formula used did not make them crispy. Later, I stood in front of the crispy cake shop and looked for a while, and found that they made whole eggs without milk. Then I tried it a few times, and it was really a success. It really felt crispy!
Recipe Recommendations
- eggs of 2
- low powder 40 grams
- powdered sugar 40 grams
- salad oil 40 grams
- sweetening
- baking
- half an hour
- ordinary
Steps for Crispy cupcakes
1
Ingredients: 2 eggs, 40 grams of low flour, 40 grams of powdered sugar, 40 grams of salad oil.
2
Mix eggs and powdered sugar.
3
Beat the whole egg mixture (longer than beating egg whites).
4
Sieve in the low flour and cut and mix well.
5
Pour one-quarter of the egg mixture into the salad oil and mix well.
6
Then pour the mixed oil paste into the egg mixture, cut and mix well.
7
Preheat the oven, take out the preheated cake mold that has been greased, and pour in the cake liquid (I forgot to take pictures of this step, so I will remember it only when I put it in the oven).
8
175 degrees, middle level, 20 minutes.
9
It really feels crispy, haha!