Sponge cake 8 inch (Cupcake)

low gluten flour:180g egg:8 sugar:120g milk:60g corn oil:80g salt:2g baking powder:2g https://cp1.douguo.com/upload/caiku/b/9/4/yuan_b9883605ea0f51a600c2a69674427514.jpeg

Sponge cake 8 inch (Cupcake)

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Sponge cake 8 inch (Cupcake)

Cooking Steps

  1. Step1:Put 8 eggs in white sugar. Stir in one direction of blender until the liquid doesn't fall out (it will take a long time

  2. Step2:Sift the flour twice and pour into the mixtur

  3. Step3:Mix mixture from bottom to top with scrape

  4. Step4:Repeat step again (pour in the remaining flour

  5. Step5:Mix corn oil and a small amount of flour paste evenly and then pour in the flour past

  6. Step6:Cup 8 points ful

  7. Step7:Put it in the oven for 160 ℃. 20 minutes. (bake it for 15 minutes first. Insert it with a toothpick. See if there's any sticking place. If there's any sticking, it's not good yet

  8. Step8:Succes

Cooking tips:There are skills in making delicious dishes.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Sponge cake 8 inch (Cupcake)

Chinese food recipes

Sponge cake 8 inch (Cupcake) recipes

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