Chinese Food
No cracking, no collapsing cupcakes
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This cupcake is light in taste. I think it's better to eat it after cold storage. Brand it with the pattern I like. It's nice to watch it.
Cooking ingredients
Cooking Steps
Step1:Get all the ingredients ready. Separate the egg yolk from the protei
Step2:Milk and corn oil mix well. Stir until fully emulsifie
Step3:Add egg yolk to the milk. Mix wel
Step4:Pour in the sifted low powde
Step5:Z-shaped stir evenly. Do not stir directly. It will defoaming. Stir well and put aside for standb
Step6:Pour sugar into the protein solution three times. Add corn starch in the process of protein beating. Beat until stiff. It's OK to lift it with a sharp angle
Step7:Take one-third of the beaten protein and put it into the yolk liquid. The copy is even
Step8:Then pour the yolk paste into the egg whit
Step9:Mix evenly. Be sure to mix, turn and tur
Step10:Pour the batter into the paper cup. 8 points ful
Step11:Preheat the oven at 150 ℃. Adjust to 130 ℃. Put in cupcakes and bake for 20 minutes
Step12:Turn 120 ℃ to bake for 50min, and then turn 140 ℃ to bake for 5min to color. The temperature of each oven is different. Please install your own oven's actual temperature
Step13:The baked cake will not crack or collaps
Step14:You can print your favorite pattern
Step15:Super cute have yo
Step16:The cake that can't be eaten is put into a bag and refrigerated in the refrigerator. I think it's better to eat after refrigerated
Cooking tips:1. When the batter is stirred, it must be turned over. It is not directly stirred in circles. It will defoamer. 2. Adjust the temperature according to your own oven. There are skills in making delicious dishes when the temperature of each oven is different.
