Ingredients
Low-gluten flour ( 50g ) | Egg yolk ( three ) |
Egg whites ( three ) | White sugar (for egg yolks) ( 15g ) |
White sugar (for egg whites) ( 35g span> ) | Salad oil ( 20 grams ) |
Milk ( 25g ) | Salt ( 1g ) |
White vinegar ( A few drops ) |
How to make small cupcakes
1. Beat the egg yolks Pour into a water-free and oil-free basin, add flour, pink salad oil, milk and sugar and gently stir into batter.Set aside
2.Put the egg whites into a water-free and oil-free basin and beat with an electric egg beater until coarse foam.Add salt and white vinegar to beat.Add sugar in three batches and beat until the beater has sharp right angles
4.Preheating oven.Pour the batter into a baking pan with a small paper cup and bake at 150 degrees for fifteen minutes
5.When the time is up, immediately take out the baking pan and eat it cold
6.One mouthful It tastes delicious
3. Then pour one-third of the egg white into the egg yolk paste and mix, then pour another third and mix, and the last time Pour the mixed egg yolk into the egg white and mix evenly
Tips
These ingredients can make about three plates of small cup cakes.I only made one small plate and one large cup cake
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