Puffy cupcakes
By VicentaLakin
It's a 100% success cup cake today. It's a simple operation. It doesn't fit the baby。
Recipe Recommendations
- eggs of 10
- low-gluten flour 210 grams
- white sugar 230 grams
- qingshui 90 grams
- salad oil 90 grams
- lemon juice 5 drops
- sweet fragrance
- roast
- an hour
- ordinary
Steps for Puffy cupcakes
1
Clear yolk separate。
2
Lemonade forgot to buy it on a little donkey。
3
One third of the sugar is added to the yolk, and it's enough to draw eight。
4
Lemonade is added to the egg cleaners, and the remaining white sugar is added to the egg cleaners three times, and the mixer passes。
5
Sends the bubbles so thin and thick they can hang。
6
The water is split twice, and it's mixed in the hairy yolk paste。
7
The salad oils were added twice, and they were even。
8
Then we'll split the finished eggs three times into the yolk paste, and we'll mix them evenly。
9
When it's modulated, the flour is sifted twice into the egg paste and modulated。
10
Smuggle the flat egg of flour。
11
Put the pasta in a bag and squeeze it into a paper cup。
12
Paper cups full of eight。
13
Put it in the oven, set fire to 160, set fire to 180, baked for about 30 minutes, and closed fire for five minutes. (Each oven has a different performance and has a reasonable control over its own oven)