Chinese Food
Cotton cupcake is as soft as cotton
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Cooking ingredients
Cooking Steps
Step1:1. Divide the eggs into different container
Step2:2. Add 20g sugar to the yolk and beat until the sugar dissolves. Add corn oil and stir quickly
Step3:3. After that, add the milk into the egg yolk noodle and mix it evenly. Then sift in the flour with low gluten. Use a scraper to stir until it is free of particles
Step4:4. Add the rest of the sugar to the egg beater and beat it to 10% (that is to say, the egg beater is vertical
Step5:5. Put one third of the protein into the egg yolk paste, cut and mix evenly. Then pour it into the remaining protein paste, cut and mix evenly
Step6:6. Pour the mixture into a paper cup. Preheat the oven and bake at 180 degrees for 15 minutes. This cake doesn't need to be buckled
Cooking tips:No success should pay attention to - 1. Protein defoaming and protein killing are not enough. The protein should be sent to lift the egg beater. The protein is a vertical sharp corner. There is obvious resistance when beating the protein. 2. Milk or oil is added too much. 3. Too many times of operation when mixing the protein results in defoaming. 4. There is no way to cut and mix the protein in a circle. 5. Often open the oven. When it is not baked, the temperature in the oven drops. 6. Finally, add the protein and mix it unevenly to make the dishes delicious.
