Light cream cupcakes
By VicentaLakin
This cupcake is delicious, and it's all in the picture. I'll kill two after that
Recipe Recommendations
- eggs of 4
- low-gluten flour 35 grams
- milk 30 grams
- salad oil 30 grams
- white sugar 75 grams
- paper cup of 9
- sweetening
- roast
- an hour
- ordinary
Steps for Light cream cupcakes
1
Get your food ready
2
Eggs out. Clear, yellow
3
Milk, salad oil, 30 grams of sugar mixed evenly。
4
Then put the egg yellow, and then add。
5
I've added sifted low-banded flour. (Two times plus)
6
Cut the good pasta
7
I'll give you some protein. I'll add sugar when I see a big fish eye
8
The degree to which the proteins have been good
9
One third down to the paste
10
When the noodles are cut, they fall into the remaining proteins and they are cut again。
11
Put the pasta in the paper cup
12
The oven is 180 degrees preheated, in the middle of the oven, with a fire of 180 degrees up and down for 20 minutes。
13
Baked cupcakesLight cream cupcakes Make Tips
1. A small amount of salt will stabilize the protein before an egg is released. The temperature depends on the oven itself。