How to make cupcakes

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  1. Prepare raw materials, 2 eggs, 60 grams of gluten flour, 40 grams of sugar, and 22 grams of salad oil (can be replaced with corn oil).

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  2. Crack the eggs into a water-free and oil-free basin and add white sugar.

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  3.Use a hand-held electric whisk to beat at high speed until texture appears.

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  4. Then turn to low speed and beat until the foam is fine and clear lines can be drawn but will not disappear easily..

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  5.Sift in the gluten flour.

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  6.Pour in the salad oil.

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  7. Stir the batter evenly.When stirring the batter, use the stirring method, and use the scraper from the upper right Scratch it down, turn it over until the bottom of the basin is turned up, and rotate the basin.Do not stir in circles, as this will cause the eggs to defoam quickly.

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  8. Pour the evenly stirred egg batter into the paper cup eight-quarters full.Before putting it in the oven, place it on the table and shake it a few times to shake out the big bubbles in the egg batter.

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  9. Preheat the oven to 160 degrees, put the paper cup on the baking mesh or baking sheet into the middle and lower layers of the oven.Bake top and bottom, 20 minutes.

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  10. Wait until the surface is colored, then take it out and let it cool.Isn’t it super simple? The whole process takes 30 minutes.That's it.