Lemon cupcakes
By StevieStokes
Ingredients: lemon juice,eggs,sugar,low powder,corn oil
Recipe Recommendations
- low powder 90 grams
- corn oil 30 grams
- eggs of 4
- lemon juice 25 grams
- sugar 60 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Lemon cupcakes
1
All raw material drawings
2
Separate the egg yolk protein and add a small amount of sugar to the egg yolk first
3
Squeeze out the lemon juice and add it to the egg yolk
4
Add the corn oil in and stir well
5
Sift the low flour and add it to the egg yolk
6
Use a rubber spatula to stir evenly
7
Add sugar in three times during the egg white processing
8
Just whip the egg white into a short, sharp corner without bending
9
Pour one-third of the egg white into the egg yolk
10
Turn up and down evenly
11
Then pour the stirred egg mixture into the egg whites
12
againTurn up and down evenly，Don't draw circles，To avoid defoaming
13
Carefully pour the egg liquid into a paper cup, just fill it up, place it on a baking sheet, and shake it to evenly distribute the egg liquid
14
Preheat the oven at 170 degrees for about 30 minutes