Chifeng Cupcake
By VicentaLakin
it's one of the most popular cakes today. just starting on the baking road, of course, you're going to have to try this cupcake, which used to be too heavy because of your carelessness, and this time you've seen a slight change in color on the face, and you can't help but taste one. the middle part of the cake isn't all cuffed, it tastes a bit like an eggpants, tastes good. ha, ha, that's what i said. i can't eat hot tofu because i've just started studying. ~ like friends can vote for me, just click on this link, thanks! http://home.meishichina.com/space-498118-do-blog-id-411118.html
Recipe Recommendations
- low-gluten flour 60 grams
- corn oil 30 grams
- eggs of 3
- milk 40 grams
- raisins appropriate amount
- Clean paper cups 10 rats
- coconut appropriate amount
- white sugar 50 grams
- white vinegar 3 drops
- salt 1 gram
- sweetening
- roast
- half an hour
- simple
Steps for Chifeng Cupcake
1
Prepare the material。
2
Keep the eggs yellow, clear the eggs. No egg fluids in the egg cleaners
3
Add 20 grams of white sugar to the yolk and mix evenly。
4
Add corn oil in fractions。
5
Add milk mix。
6
Sift in low-banded flour with a razor
7
It's a mixed pasta. There's no flour particles in it。
8
3 drops (or lemonade) of white vinegar, salt, beginning to pass。
9
The first time you hit a fish eyebrush was with sugar。
10
The second time when the protein starts to get thinner, the second time when the sugar is 10 grams; the second time when the protein gets thinner, plus the last 10 grams of sugar。
11
The egg-beater slowly lifts the point of the protein cream down. The oven is preheated at 180 degrees
12
One third of the protein cream is added to the yolk paste, evenly rolled up and down with a razor。
13
The remaining protein creams continue to be smoothed after they have been smoothed, and the appropriate raisins have been balanced。
14
Scratch the cake into a cup of paper, full of eight, bubbles, coconuts, mid-level ovens, 25 minutes of fire up and down。
15
Be careful not to melt when you mix. The last pasta should be thick and tattooed, otherwise it will not succeed. The size of the cup and the timing of the roasting are different. Please adjust to the actual situation。