Coco Chifeng Cup cake
By VicentaLakin
Recipe Recommendations
- eggs 2 only
- low-gluten flour 40
- white sugar 20g
- milk 20ml
- corn oil 20ml
- cocoa powder 5g
- raisins appropriate amount
- lemon juice few drops
- sweetening
- roast
- half an hour
- senior
Steps for Coco Chifeng Cup cake
1
The proteins are separated. The containers must be free of water and oil2
Add 5 grams of sugar to the yolk. even3
Sift in low-banded cocoa powder4
a flat-faced, non-particle-free mix is not allowed in a single direction, is easily strutted, is preferable to a razor flip, and daisy is lazy to wash, and it is irregular to mix it with a hand-beater. put it in the raisins5
Protein containers must be free of water and oil. A few drops of lemonade or vinegar6
The electric omelet's low-speed pops out of the bubble. Fight7
Five grams of sugar continues high. Fight8
High speed until the egg fluids don't flow. Fight9
When you hit a hard hair bubble, you said you had two sharp horns on the egg-beater, you had an egg-beater, and you didn't bend the tip of the corner, you didn't bend the preheat oven, and you fired 150 degrees10
Take a third of the protein and put it in the yolk paste11
Even12
Go back to the proteins and continue to flip fast13
翻Even14
put it in the cup on average. if you like a nice one, squeeze it into the cup with a bouquet. daisy lazy pie15
Preheated oven mid floor, 150 degrees up and down, 20 minutes16
Take it out. It's cold17
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