Raisin cotton Cupcake

Raisin cotton Cupcake

Introduction:

"It's a cupcake that young and old people like. It's very soft."

Production steps:

Step 1: separate the eggs, put the egg white and yolk in a bowl

Step 2: add milk and corn oil into the yolk bowl

Step 3: sift the low gluten flour into the egg yolk bowl and stir until there are no particles

Step 4: add a few drops of lemon juice into the egg white basin to remove the fishy smell, and add the sugar into the egg white in three times until the egg white is in the big hook state

Step 5: Take 1 / 3 protein cream into the egg yolk paste and mix evenly

Step 6: pour the egg yolk paste into the protein cream and mix well

Step 7: soak the raisins and drain

Step 8: pour the cake paste into a paper cup, fill it eight or nine times, and then sprinkle with a few raisins

Step 9: put the cake into a preheated oven and bake for 15 minutes

Step 10: release

Materials required:

Eggs: 6

Fine white granulated sugar: 120g

Pure milk: 40g

Corn oil: 40g

Lemon juice: 1 teaspoon

Low gluten flour: 110g

Precautions: soak raisins in water in advance and drain

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor