cupcakes

Recipe Recommendations

• protein of 4
• lemon juice 1/4 teaspoon
• sugar 20 grams
• egg yolk of 4
• baking powder 1/4 teaspoon
• milk 6 teaspoons
• vegetable oil 7 teaspoons
• salt half a teaspoon
• low-gluten flour 1/4 cup

• sweetening
• baking
• three-quarters of an hour
• ordinary

Steps for cupcakes

1

Prepare low-gluten flour, add baking powder, stir well, and then sift in the flour through a flour sieve.

2

Beat the eggs and clearly separate the egg whites and egg yolks.

3

Beat the egg yolks, add white sugar in portions, add milk or orange juice in portions, add essence, salt and vegetable oil, add the ingredients in several portions, not all at once, stir with an egg beater first, I use medium speed, beat until evenly foamed.

4

Sift in the flour three or four times. Don't stir in it in circles. Use a cross pattern so that the flour will not be easy to become gluten. Put it aside after doing it well.

5

Beat the egg whites on low speed, add sugar in three-four times, add a few drops of lemon juice, and then beat with an egg beater at medium speed.

6

The protein solution that has been scooped up will stand and not collapse, as shown in the picture.

7

Pour 1/3 of the beaten egg white into the batter, and stir evenly with a rubber knife in the form of a cross.

8

Then pour the batter into the remaining egg white. I think you can also pour the remaining egg white into the batter and stir well with a rubber knife in the form of a cross.

9

Preheat the oven at 200--225F, place a small cup of paper on the baking sheet, pour in 7.5% to 80% full batter, sprinkle with decorative grains, and bake at 200--225F for 18--20 minutes.

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