Zebra Cupcake
By VicentaLakin
I've always wanted to make zebra cakes, and this is the first time I've tried to make cupcakes, using the sponge cake method. The mold is a cook 12, not a sticky one, and it's a bit more fan of your cup, and if you want to fill it with an egg mass of six, it's a relative increase. It's good to bake it out. It's good to eat
Recipe Recommendations
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Zebra Cupcake
1
Get ready, milk, corn oil and low-band powder
2
All four eggs in a clean pot, drop a few drops of white vinegar, spread out with an eggbeater
3
The sugar and salt are mixed three times
4
We've got a texture that'll stay there for 10 seconds
5
Split the egg into two. The oven can start the upper and lower tube at 170 degrees
6
One of them is added to the platinum
7
60 grams of low powder sifted into the original egg paste two times, so it's smooth and smooth
8
Half the milk and half the corn oil are even
9
Add a third of the egg paste
10
I'm going back to my old egg paste
11
It's also a double step 7-10 to make a mackerel cake
12
A spoon with a spoonful of pastry cake and a spoonful of mackerel paste
13
After all, put it in the middle of the oven about 170 degrees 18-20 minutes. That's it. Last few minutes, we'll see what's going on
14
Done