Cotton Cupcake

Cotton Cupcake

Introduction:

Production steps:

Step 1: separate the egg yolk and protein in two bowls

Step 2: beat egg yolk with 20g sugar until sugar dissolves, then add salad oil and stir quickly

Step 3: add the milk into the egg yolk and stir well, then sift in the low gluten flour and stir with a scraper until there are no particles

Step 4: add the remaining 40 grams of sugar into the egg white and beat it with an electric beater. When lifting the beater, the egg white has vertical sharp corners

Step 5: add 1 / 3 protein into the egg yolk slurry, cut and mix evenly, then pour the mixed egg yolk slurry into the remaining protein, and then cut and mix evenly

Step 6: pour the batter into a paper cup, preheat the oven and bake at 180 degrees for 15 minutes...

Materials required:

Eggs: 3

Low gluten flour: 55g

Fresh milk: 20ml

Salad oil: 20g

Sugar: 60g

Note: according to this recipe, the surface of the cake is cracked severely, and it shrinks severely after baking. Originally in the oven to see a lot higher than the edge of the cup, the results immediately retracted to the bottom of the cup.. I think this formula is very bad, and I will continue to try other cupmake methods in the future.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet