Honey milk cupcakes
By VicentaLakin
Honey milk cupcakes, thick honey breaths, sweet tastes, whether as breakfast or tea. The whole egg type is used because the temperature is still high, so it's all the same, and it's easier if the room is low。
Recipe Recommendations
- eggs of 4
- honey 50g
- fine sugar 40g
- low-gluten flour 100g
- corn oil 20g
- milk 20g
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Honey milk cupcakes
1
Prepare raw materials2
Eggs in the pot3
When the eggs are scattered, add honey and white sugar4
Hand-held, electric-to-eat-to-egg-to-eat-to-eat-to-strike-to-strike-to-strike-to-strike-to-strike-to-strike-to-strike-to-strike-to-strike-to-strike-to-strike-to-strike-to-strike-to-strike-to-strike-to-strike-to-skin-to-strike-to-strike-to-skin-to-skin-to-skin-to-strike-to-skin-to-strike-to-skin-to-skin-to-skin-to-skin-to-s-skin-to-s-to-s-skin-to-s-to-s-s-s-the-stris-to-s-to-s-s-s-s-to-s-s-e-s-s-s-s5
Put corn oil, milk in the bowl, a little egg paste6
Scratch it evenly7
Put the rare egg paste back into the egg paste8
Scan low-banded flour. Scratches are evenly mixed to dry powder9
I'll pour the tumbled egg paste into a paper cup with eight points10
The oven is preheated 180 degrees. Put the oven in the lower part of the oven11
20 minutes to bake12
To the top of the surface, it's coolHoney milk cupcakes Make Tips
1. Low-banded flour must be filtered to prevent blocking. 2. When a full egg is delivered, it is possible to heat the egg fluid with water and increase the speed of the discharge. The whole egg doesn't come out like an egg purifier. It's just a thin bubble. It doesn't disappear easily. It doesn't disappear easily. 3. Flowing is done by flipping the razor from the top right, up to the bottom of the basin, turning the basin, not by convecting the eggs quickly. 4. The timing and temperature of bakery depends on the temper of the oven