A melon raisin cupcake
By VicentaLakin
This square is a cupcake practice! When you're ready, I'll have two more to watch. And that's what it's like, ha ha ha... and it's all the same except for molds. See, "These maps are no longer attractive."
Recipe Recommendations
- low-gluten flour 50 grams
- cooked sweet potato 210 grams
- white sugar 35 grams
- corn starch 25 grams
- eggs of 4
- lemon juice a little
- raisins 10 grams
- corn oil 10 grams
- sweetening
- roast
- an hour
- simple
Steps for A melon raisin cupcake
1
It's good to be ready so the food is clear
2
Put corn oil in the yolk
3
Join melon mud evenly
4
I've got sifted corn starch and low powder
5
Put a few drops of lemon in the protein with an egg-cutting machine, and put all the sugar in the fish eye a couple of times at high speed. Fight! Fire
6
Here we go
7
The proteins are evenly mixed into the yolk three times
8
And then you put it in the mold, and you spill it into the raisins, and you shake it in the oven for five minutes, and you burn it 150°C for 90 minutes
9
It's normal to cook in 50 minutes. It's probably the melon that's been baked for 90 minutes. It's the first time I've made a melon cake
10
It tastes beautiful
11
The fragrance of the melon is thick, sweet, not tired, soft! I had a raisin taken by the cat when I was done, and the baby ate the cakeA melon raisin cupcake Make Tips
Paper cups are baked at 150°C35 minutes. The temperature varies slightly from one oven to another, and the timing of the oven is adjusted to the temperature of the oven itself。