How to make cup cakes

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  1.Prepare four eggs, the four eggs must be 220 grams,

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  2. Flour, white sugar, corn oil,

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  3.Find a water-free and oil-free one In a basin, break the eggs into the basin, add a little salt, a few drops of white vinegar, and 30 grams of white sugar.

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  4.Start to beat, whole eggs are beaten more slowly,

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  5.Add 2 after a few minutes 2 times white sugar, about 30 grams, continue to beat,

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  6.Add sugar for the third time and pour it all over Okay, keep sending it,

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  7. The specific time to kill should be more than ten minutes, whole eggs are not enough It's easy to whip.Whip it until the egg batter doesn't drip immediately when you lift the whisk.That's it.

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  8.Sift in the flour for the first time and stir gently,

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  9.Second addition For flour, stir slowly and don’t defoaming.

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  10.Sift in all the flour for the third time , continue to stir gently until mixed well,

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  11. Corn oil has begun to appear, 45 grams Pour all the oil at once, don’t pour it in one place, just stir it evenly.

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  12. Prepare a baking sheet and line it with oiled paper.

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  13.Put on the paper cups and prepare 13 cups, p>

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  14. Use a spatula to slowly pour the egg batter into the cup, don't spill it outside,

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  15.The filled paper cups are almost eighty percent full and put into the oven preheated at 150 degrees.Here, I started baking at 140 degrees for 17.8 minutes, then switched to 160 degrees for 25.6 minutes.This should be baked at a low temperature to allow it to rise slowly.

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  16.This is a baked cup cake, is it okay?

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  17.The cake tastes good,

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  18.Very soft and fluffy, best for children to eat for breakfast,