A cupcake
By VicentaLakin
I lost a lot of sugar and I changed milk to water rather than sweetly, just to share what I thought was good for the friends you wanted to see。
Recipe Recommendations
- low-gluten flour 80g
- egg white of 3
- egg yolk of 3
- water 48G
- vegetable oil 38g
- fine sugar
- cooked sesame at will
- sweetening
- baking
- an hour
- ordinary
Steps for A cupcake
1
I'm ready for food
2
the basin that separates the egg from the egg yolk purifier can also be evenly mixed by hand if it has absolutely no oil or water, or if it causes three yolks to be added to 10 g of sugar
3
i'm gonna add the 38g oil and the 48g water. white
4
80g low-banded flour sifted in two times, first sifted in 40g, evenly with a rubber razor
5
second time, 40g flour is evenly mixed
6
protein uses electro-plugs to hit a third of the 40 g sugar with a thick bubble
7
Until the second time you've had a white one
8
Plug the protein out and add the rest of the sugar
9
You just hit a dry-ass eggbeater and you're gonna have a little tip
10
One-tenth of the protein drops into the yolk, even if you don't want the ring to flip up and down, or it's not just a blistering, it's a stretch
11
The rest of the proteins drop into the yolk and tumble evenly
12
I've got 12 cupcakes in the oven
13
I used a milk pot to put a bag of fresh paste in the pot, and I put a plattered paste in it and cut a little mouth under the air bag
14
Squeeze the sesame on the face of the cake
15
Put the cake in the oven five minutes in advance
16
It's obvious that my oven wouldn't shrink if I baked about half an hour of cake at 175 degrees
17
It's gonna be so soft
18
It's nice to give friends
19
Put it in a nice box for your sister. Overtime snacksA cupcake Make Tips
Every oven behaves differently, but my repeated experience shows that you should try not to exceed 175 degrees; otherwise, the cake is likely to shrink after coming out of the oven. If you add baking powder, the cake is relatively more stable and less prone to shrinking.