Whole egg Cupcake

Whole egg Cupcake

Introduction:

"I bought a 12 company mould online. The mould is bigger than I thought. I made a whole egg cupcake. It's just right for children to eat. It won't be wasted."

Production steps:

Step 1: prepare the ingredients and sift the flour several times in advance

Step 2: beat the eggs in a basin without oil and water

Step 3: add sugar

Step 4: use an egg beater to send the batter away. Just lift the egg beater and the batter won't quickly eliminate the lines

Step 5: add corn oil and stir well

Step 6: add the sifted flour and stir until there are no granules

Step 7: put the batter into the flower mounting bag and squeeze it into the prepared 12 molds (3 eggs can't be filled in 12 molds, and 3 cupcakes are made)

Step 8: put it in the oven and bake at 180 degrees for about 20 minutes. Pay attention to the coloring degree

Step 9: take out the food after air cooling

Materials required:

Eggs: 3

Corn oil: 20g

White granulated sugar: 60g

Low powder: 75g

Note: the bowl to send the whole egg must be oil-free and waterless. After adding flour, pay attention to the mixing method, do not circle, so as to avoid defoaming. The specific baking time should be adjusted according to the oven temper

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet