Blueberry cupcakes
By VicentaLakin
Cake soft with blueberry sour sweet. It's quite an appetizer! Cake is the way it's done. It's all fat, it doesn't crack, it's delicious
Recipe Recommendations
- eggs of 5
- sugar 70 grams
- low-gluten flour 85 grams
- milk 50 grams
- corn oil 50 grams
- white vinegar 3 drops
- blueberry appropriate amount
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Blueberry cupcakes
1
Separate five eggs, yolk and purified eggs, each in an oil-free basin. (I double 10 eggs)。
2
A mix of yolk, corn oil and milk is used to mix the axle with a full integration into yolk。
3
Sift in low-banded flour, mixed into yellow paste。
4
Good yellow paste。
5
White sugar and three drops of white vinegar, one-time addition to the egg clean. (White vinegar is not negligible)。
6
An electric omelet hit a hard protein hair bubble。
7
Take a third of the protein bubble and put it in the yolk paste, evenly mixed。
8
Then the mixed yolk paste is poured into the remaining protein bubbles once and equally from the bottom up。
9
Cake paste。
10
Take a proper one-off cake cup and pour the cake to the full eight. I got 20 of these。
11
Placing a suitable amount of blueberries on the surface。
12
Send them to the middle of the pre-heated oven, which can be released with a fire of 160 degrees and 40 minutes。
13
The finished product. It's still fat。