How to make Chifeng Cupcake - VicentaLakin's Recipe

Recipe Recommendations

eggs of 4
low-gluten flour 35g
fine sugar 50g
salad oil 30g
milk 30g

sweet fragrance
other
an hour
simple

Steps for Chifeng Cupcake

1

food preparation: 4 eggs, 35 g low-weather flour, 50 g fine sugar (with protein), 30 g fine sugar (with yolk), 30g salad oil, 30g milk。

2

The separation of protein and yolk should ensure that there is no water or oil in the protein-rich bowl。

3

add 30 g fine sugar to the yolk。

4

Add milk and salad。

5

Scan low-banded flour。

6

Make a flat paste。

7

The process began with the release of proteins, which were delivered with an eggbeater to fish eye bubbles, adding a third of the fine sugar, and continuing to stir up, until the protein was thicker, adding a third of the soup, continuing to stir up for a while, and adding the remaining third of the sugar when the surface was tattooed。

8

Send to a state of wet hair bubbles that can pull out of the corner. Making this cake, all the protein has to do is send a wet hair bubble, which makes the taste softer。

9

One third of the protein is taken to the yolk paste, which is gently smoothed with silicone razors。

10

And then the blended paste will fall back back into the protein, and it should continue evenly, using the method of flipping from the bottom to the top, and not entanglementing, which would cause the hairy protein to melt and make the cake face thinner. The mixed pasta should be thick, delicate and even。