Soft cupcakes
By VicentaLakin
Today, the formula makes six cupcakes with two eggs, and the finished product is unfailing, soft, soft and sweet。
Recipe Recommendations
- low-gluten flour 35g
- eggs
- milk 25g
- edible oil 15g
- white sugar 20g
- white vinegar few drops
- sweet fragrance
- roast
- three-quarters of an hour
- divine level
Steps for Soft cupcakes
1
Eggs are separated from two oil-free and water-free containers。
2
Break the eggs and add milk。
3
Add edible oil to mix evenly。
4
Sift in low-banded flour, evenly mixed。
5
The yellow paste is finished。
6
Pumping the eggs to a fine size added 1/2 white sugar continues to stir。
7
Once again, one second of the sugar continues to be poignant to the point。
8
Take the protein cream and put it evenly in the yolk paste。
9
It's still tumbled into the protein cream。
10
A bubble pops out of a pile of crayons with cake-to-paper-toed molds。
11
After 120 degrees of preheat and 20 minutes of roasting, the oven turns 135 degrees to 10 minutes and 145 degrees to 10 minutes。
12
In the oven, two eggs just made six cupcakes。
13
Baked cupcakes out of the oven。
14
It's finished. It's unbreakable。
15
The cake is full。
16
Cupcakes are good, soft and thin。
17
Cupcakes are soft and soft, and the entrance is ready。