Salted egg yellow cupcakes
By VicentaLakin
Simple cupcakes, with no more fancy decorations, feel soft and mouthy like marshmallows, and then taste them carefully and find a hiding place. The salty yolk of the sand mixed with the soft tissue of the cake. It's a simple recipe. It's easy. Try it
Recipe Recommendations
- salted egg yolk of 6
- low-gluten flour 90 grams
- fresh eggs of 3
- fine sugar 70 grams
- corn oil appropriate amount
- water appropriate amount
- salty and sweet
- baking
- an hour
- senior
Steps for Salted egg yellow cupcakes
1
First, we separate the yolk and clear the eggs。
2
When the eggs are removed to the blisters at low speed, a third of the fine sugar is added to the total dissolved。
3
1/2 fine sugar continues to be distributed to all dissolved when a fine foam is filled with medium speed。
4
When you hit it at high speed, the rest of the fine sugar continues to reach dry hair bubbles (i.e. when you lift an egg-beater, the protein pulls out a short, straight angle)。
5
Pour water, corn oil into the yolk。
6
Sift in low-banded flour, slowly evenling to smooth and fine particles。
7
The proteins were added to the mixed paste twice, evenly with a razor。
8
The pasta is pouring into one third of the paper cup and putting it in the boiled golden chrysanthemum。
9
Once again, the face must be covered with salted egg yolk, covered in eight fractions, with a small shock and a bubble。10
The oven is preheated 170 degrees 10 minutes before being put into pasta, 160 degrees and about 25 minutes。Salted egg yellow cupcakes Make Tips
1. Salted egg yolk may be evaporated 15 minutes by fire or 180 degrees 10 minutes by oven. 2. Equation of eggs shall be placed in clean, oil-free and water-free containers. 3. When mixing pasta, in order to prevent ablution, use a flip hand and do not draw circles。