Milk lemon Cupcake

egg:3 milk:40g salad oil:20g lemon juice:moderate amount low gluten flour:50g sugar:25g honey:15g https://cp1.douguo.com/upload/caiku/a/0/9/yuan_a0c527abc8453bc22a2f929a497555a9.jpg

Milk lemon Cupcake

(163594 views)
Milk lemon Cupcake

It's soft and soft. It has a light aroma of lemon. HeeHeeHee (♡);

Cooking Steps

  1. Step1:Stir milk and salad oil evenl

  2. Step2:Add three yolks. I'll add one at a time. Mix well and add the nex

  3. Step3:Sift in low gluten flou

  4. Step4:Mix low gluten flour until it is free of particle

  5. Step5:Beat the egg white until it looks like a big fish's eye. The picture above shows the state of adding the first suga

  6. Step6:Sugar is added three times. Whisk to a ditch

  7. Step7:Add the beaten egg white into the yolk paste three times. Stir it quickly and evenly with a scraper to prevent defoaming

  8. Step8:Fill the cup. Only nine can be filled. Seven or eight points ful

  9. Step9:Preheat the oven for 10 minutes. Bake it at 130 ℃ 140 ℃ for about 35 minutes. Make it according to the performance of the oven

Cooking tips:I'm adding a basin of water under the baking tray. I remember that the egg white was taken out of the refrigerator. Adding lemon juice can better stabilize the state. The cake baked out is loose, soft and delicious (, Omega ) and Hey, there are skills for cooking.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Milk lemon Cupcake

Chinese food recipes

Milk lemon Cupcake recipes

You may also like

Reviews


Add Review