Hokkaido cupcakes
By VicentaLakin
This is a simple and easy one, except for the daily holiday weekend tea or camping, which is usually not easy for you to try。
Recipe Recommendations
- eggs of 2
- corn oil 15 grams
- milk 15 grams
- low-gluten flour 17 grams
- fine sugar 15 grams
- light cream 100 ml
- Castel sauce appropriate amount
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Hokkaido cupcakes
1
Prepare food。
2
EQUATOR IS SEPARATED, AND THE FRIDGE IS COLD. CORN OIL + MILK IS FULLY MILKED, SIFTED WITH BARBED POWDER, AND Z IS EVENLY MIXED WITH YOLK。
3
The eggs split three times with sugar to the big hook and a third with a little lemonade。
4
ONE THIRD OF THE PROTEIN CREAM IS TAKEN TO THE YOLK PASTE, EVENLY FOLDED IN THE J FONT AND THEN EVENLY MIXED IN THE REMAINING PROTEIN CREAM。
5
Squeeze 6-7 full of paper cups, 125 degrees 30 minutes after oven preheating and 140 degrees 15 minutes。
6
The light cream is released to yogurt and then added to the kathda mix, which is then loaded into the bag。
7
When the cake cools, a small hole can be used to squeeze into Kashda butter with chopsticks。