honey cupcake
Ingredients: honey,salt,eggs,salad oil,low powder,sugar,fresh milk
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for honey cupcake
1
All materials ~
2
Pour eggs into a basin and add sugar and honey
3
Add water to the pan and put the egg beating bowl in water and turn on low heat to heat (the term is heating against water). At the same time, use a manual egg beater to stir until evenly mixed.
4
Remove from the egg basin and place it into the egg-beater base, install the head stirring bar, and stir in gear 3 (medium speed) for 1 minute...
5
Until the whisking head is lifted, the egg liquid takes a ribbon shape, and the falling mark slowly disappears within about 5 seconds. At this time, the whole egg is beaten.
6
Sift the flour and add 1/2 into the beaten egg mixture. Use a rubber spatula to stir from the bottom up. At this time, preheat the oven at 180 degrees, then sift the remaining flour in and continue to stir. Be careful not to take too long.
7
Mix and stir condensed milk, salad oil, and salt. The condensed milk is not easy to mix well, so a small portion of the batter can be mixed slightly (because there was no milk at home, condensed milk was used instead)
8
Pour the mixed condensed milk batter back into the egg batter and mix well
9
Pour the batter into the mold and send it to the oven
10
Heat the middle layer at 180 degrees for 20 minutes, remove and remove the mold
11
Eat one while demoulding and look at the internal organization ~
12
There was only one left the next day, and it was still very soft ~