Ingredients
Low-gluten flour ( 50g ) | Whole eggs ( 1 ) |
Egg yolk ( 3 pcs ) | Egg white ( 3 pcs ) |
Sugar ( 50g ) | Baking powder ( 1g ) |
Cream of tartar ( Less than 1 gram ) | Corn oil ( 50g ) |
Pumpkin Seed kernels (appropriate amount) |
Pumpkin seeds How to make cupcakes with kernels
1. Prepare the required ingredients.
2.Crack one whole egg and three egg yolks into the container, and add the corn oil, beat evenly with a hand mixer.
3.Sift in low-gluten flour and baking powder.
4.Continue to stir evenly without any particles.
5. Add 25 grams of sugar and less than 1 gram of tartar powder to three egg whites Beat with an electric whisk.
6. Beat the egg whites until they are thick, then add 25 grams of sugar and continue beating.
7. Beat until stiff peaks, that is, lift the egg whites out of the whisk Upright pointed shape.
8.Put half of the egg white into the egg yolk paste and mix evenly.
9.Put in the remaining protein paste and mix quickly evenly.
10.Pour the mixed batter into the paper cup until it is 70-80% full.(The sizes of paper cups are different, and the number of paper cups used is also different.)
11.Above Sprinkle some pumpkin seeds.
12. Preheat the oven to 160 degrees, put it in the middle layer and bake it for about 20 minutes..
13. Take out the baked cake.
14. Finished product picture.
Tips
The egg whites must be beaten well, do not stir in circles, stir up and down like stir-fry.
Please adjust the temperature and time according to the temperament of your oven.
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