Health benefits
Eggs: enhance immunity, protect eyes and improve vision
Ingredients
Eggs ( 210g ) | Low-gluten flour ( 130g ) |
White sugar ( 100g ) | Corn oil ( 40g ) |
How to make cupcakes
1. Prepare the ingredients.
2.Sift the low-gluten flour in advance and set aside.
3.Crack the eggs into a basin without water.
4.Add the fine sugar in one go.
5.First stir evenly with a manual egg beater.
6. Beat the egg liquid with an electric egg beater at high speed.Slowly the color of the egg liquid will change.It’s getting shallower and shallower, as long as it doesn’t drip when you lift the egg beater (the whole process takes about 10 minutes)
7.Pour the flour into the batter three times, and stir evenly from bottom to top each time.In addition, preheat the oven at this time.Turn the heat up and down to 180 degrees for 10 minutes.
8. Pour the corn oil into the batter.At this time, mix more carefully.Do not Make circles.
9. Lift the preparation work and put the cake molds into the molds one by one.
10. Pour the batter into the mold eighty full and put the whole plate of eggs into the oven, ( I baked them together with the big cupcakes)
11. Roast for 12 minutes.
12.Finished product, enjoy it!
Tips
Corn oil is added to the cake because corn oil has no special taste.The amounts in this recipe make 12 cup cakes 7cm in diameter.
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