Corn cupcakes
By VicentaLakin
This corncake cake is made with an egg-sponge-cake method, similar to that of a twirl cake, which is more likely to be successful than a twirl cake and very suitable for newcomers. Add corn flour, corset, double health
Recipe Recommendations
- eggs of 3
- fine sugar 80 grams
- milk 40 grams
- edible oil 40 grams
- low-gluten flour 70 grams
- cornmeal 20 grams
- white sesame appropriate amount
- sweet fragrance
- roast
- an hour
- simple
Steps for Corn cupcakes
1
The mix of oil and milk pours into the milk pan is even, the small fire heats up to the boiling point, and the second oven cools the fire 170 degrees。
2
Separated egg clears and yolk early, and clean basins are guaranteed free of oil and water. The sugar is added to the egg purifier three times, and the electro-pumper is sent to a hard hair bubble。
3
Add yolk, hit the egger at medium speed, and continue to pass for three minutes。
4
A good pasta road won't disappear。
5
Corn flour and low-banded flour are mixed with pasta and are rolled to dry powder。
6
A small fraction of paste to a mixture of milk and edible oil is taken, evenly mixed。
7
And then back to the egg basin, the rest of the paste will be even, and the cake made will be fine and bright。
8
The cake fell into the bag。
9
The molds were pre-positioned with paper cups, the paste was squeezed up to eight points, the white sesame was decorated, placed in the middle of the pre-heated oven, and the fire was set at 160 degrees for 25-30 minutes。