Whole egg cupcakes
Ingredients: salt,fine sugar,low powder,fresh milk,whole egg
Recipe Recommendations
- whole egg 240 grams
- low powder appropriate amount
- fresh milk 30 grams
- fine sugar 110 grams
- salt 1 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Whole egg cupcakes
1
Place the eggs on a plate and pour in the fine sugar and salt
2
Use an electric machine to stir the eggs slightly and place them in a basin filled with warm water to raise the temperature of the egg liquid to about 35 degrees.
3
Allow the egg liquid to warm up while beating. When the temperature of the egg liquid reaches, leave the basin. Beat the egg liquid until the volume has doubled and the egg liquid turns from yellow to light white. Use an egg beater to lift the egg liquid on the surface. Use the word 8 and not disappear in just a few seconds.
4
Gently add the pre-sifted low flour to the beaten egg batter.
5
Use a spatula to fully mix the flour and egg paste evenly, making sure that the action must be light and no circles must be drawn.
6
Mix the fresh milk and oil with a manual egg beater until the oil and milk are mixed, then pour into the cake paste and mix well, place it in a cut decoration bag and squeeze it into a paper cup.
7
Just squeeze them all until they are full
8
Place it in the preheated oven at 180 degrees for 25 to 30 minutes.
9
The baked cake came out of the oven.
10
Look at the texture of the cake, but sorry, hey... Let everyone see what I bit.