Cotton Cupcake

Cotton Cupcake

Introduction:

"This cupcake is especially suitable for giving away, and it's also suitable for beginners."

Production steps:

Step 1: separate the eggs well, put the egg white and yolk in a basin respectively. First, add milk and corn oil into the yolk basin, and stir well

Step 2: sift the low gluten flour into the egg yolk basin and stir without particles

Step 3: drop some lemon juice into the egg white and add the sugar to the egg white three times

Step 4: Here's the whipped egg white with a small crook

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

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

Step 7: This is the batter

Step 8: pour the cake paste into a paper cup, gently shake away the bubbles, and decorate with a few almonds

Step 9: put the cake into a preheated electric oven and bake for 15 to 18 minutes

Step 10: get out of the oven and have a good taste

Materials required:

Eggs: 6

Fine white granulated sugar: 120g

Pure milk: 40g

Corn oil: 40g

Low gluten flour: 110g

Lemon juice: 1 teaspoon

Note: like raisins, nuts can be baked on the surface

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor