Milk cupcakes
By VicentaLakin
The cake was soft, it smelled so good, the kids ate four cakes, even my picky dad said it was good. The fragrance of milk comes from milking, which is made of raw cattle, sugar, powdered milk, waterless cream, etc., which is used to paint bread, make sugar water, so on. This cake is made by burning noodles, heating the oil into flour, so that the starch inside the flour is pasted, thus locking up more moisture and making the cake more resilient。
Recipe Recommendations
- low-gluten flour 50 grams
- condensed milk 30 grams
- corn oil 45 grams
- eggs of 4
- fine sugar 35 grams
- corn starch 3 grams
- sweetening
- baking
- half an hour
- simple
Steps for Milk cupcakes
1
You can't heat the oil up to 60-80 degrees, you can't heat it up to bubbles, you can pour hot oil into flour. Lee
2
Scratch it with a single word, cool it, touch it with your hand
3
Smash it evenly and pour it in
4
Smelts and starch and drop into the egg clear three times
5
Scratch a third of the fungus cream into the yolk paste, flip it up from the bottom and evenly
6
And then you pour into the rest of the protein cream, and you mix it evenly with the same hand
7
Good cake is very fine and bright。
8
Swallow the cake into a cake cup with a spoon。
9
THE TEMPERATURE OF THE BAKERY IS DETERMINED BY THE TEMPER OF THE OVEN。