Chifeng Cupcake
By VicentaLakin
Recipe Recommendations
- eggs of 3
- low-gluten flour 65g
- soft white sugar 40g
- edible oil 40g
- milk 60g
- white vinegar few drops
- sweetening
- roast
- an hour
- ordinary
Steps for Chifeng Cupcake
1
Separate protein yolk。
2
The protein fell in a clean bowl with no oil or water。
3
The yolk fell in a clean bowl with no oil or water。
4
Ten grams of white sugar in egg yolk, and milk and edible oil。
5
Scan low-banded flour。
6
Low-banded flour is all sifted。
7
It's mixed with a rubber razor。
8
A few drops of white vinegar in the protein, with electro-plugs to the fish eye, plus 10 grams of white sugar。
9
Continue to ejaculate into 10 grams of sugar。
10
Then there was a texture and the last 10 grams of sugar。
11
It's enough to mention a little tip of the egg。
12
Take half the protein paste into the yolk paste and mix it up and down。
13
And then you're in the protein bowl, and you're in the protein bowl with the remaining protein paste。
14
Combination of cake paste。
15
Fill it in a bouquet and inject it into a cup of paper, each full of seven cents, with a few strokes and a bubble。
16
The surface is covered with white sesame and placed in the middle of the oven with a fire of 150 degrees and 25 minutes。
17
The finished product。