How to make small cupcakes

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  1.All materials

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  2.First separate the egg whites from the yolks and beat them in an empty bowl In a clean plate with water and no oil, I use a rice cooker because I am afraid that the egg whites will splash out when whipping

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  3.Separate egg yolk and protein

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  4.Put 60g of white sugar in three batches Pour into the egg whites and beat.Weigh out 20g of white sugar each time, about 2 tablespoons, and place it inside the egg whites

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  5.Whether the cake is successful or not depends on how well the egg whites are beaten.The longer the egg whites are beaten, the higher the success rate.The most important thing is that the pot cannot occupy water and can only contain white sugar.Also, do not drip too much lemon.If you drip too much, it will not be successful., preferably two small drops, because I tried several times without success

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  6.The egg whites that are successfully whipped are: use a mixer to get a little bit up, the egg whites will not fall off, and there are some pointy shapes, which means success

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  7. Then pour in 20g of white sugar, 50g of corn oil, and 90g of high-gluten flour.It is better to filter the high-gluten flour to prevent the flour from becoming lumpy.Stir after adding them together.Stir it into something like an omelette.If it looks like water, you can add some low-gluten flour, add an appropriate amount, and then mix the egg yolks and egg whites together

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  8.Finally, put the mixed egg whites and egg yolks tightly into a small paper cup.Remember that the paste cannot be made in circles, only stirred

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  9. Preheat at 150 degrees for 10 minutes, then put it in the oven and bake it up and down for about 20 minutes

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  10.The baked cake is soft, delicious and delicious