How to make cupcakes

Make cakes with children at home, whether it is eating by yourself or entertaining guests, it is more sincere. Now mothers will choose to cook at home for their children to eat hygienically and healthily. The ingredients made by themselves are fresh, and the method is not difficult at all; You can’t buy it outside~~~

main ingredient
3 eggs, 30 grams of sugar, 60 grams of milk, 20 grams of corn oil, 15 grams of corn starch, 65 grams of low-gluten flour

Excipients
White vinegar, white vinegar, 1 pinch of table salt, 1 gram of red yeast rice powder

1.Prepare ingredients

2.Divide the eggs, put them in 2 clean bowls, keep the egg whites in the refrigerator

3.Add 60 grams of milk, 20 grams of corn oil and 10 grams of sugar to the basin, and stir well

4.sift in cake flour

5.Stir well, add egg yolk when no dry powder is visible

6.Continue to mix evenly, remember not to stir in circles to avoid gluten in the flour, put aside for later use

7.Add 20 grams of white sugar, 1 pinch of salt and a few drops of white vinegar to the egg white basin at one time

8.Beat with an electric egg beater until foamy, and small sharp corners appear.

9.Take 1/3 meringue, put it into the egg yolk paste, and use a spatula to quickly mix it evenly

10.Mix everything well, then pour back into the meringue bowl

11.Use the same method to mix well, the mixed cake batter is smooth and delicate, and there are no big lumps of protein in it.

12.Scoop a little cake batter and sifted red yeast rice powder, mix it into red batter, put it in a flower bag for later use; pour the rest of the cake batter into the prepared paper cups

13.Squeeze the red yeast batter evenly on the surface of the paper cup

14.After all are squeezed, use a toothpick to outline the pattern you like

15.Send it to the middle layer of the preheated oven: I use 160 degrees up and down, bake for 8 minutes

16.Turn 120~140 degrees, bake for about 25 minutes, there will be a little cracking in the second half, you can adjust it according to the actual situation of the oven used

17.After it comes out of the oven, lift the baking tray and shake it lightly a few times to release the heat inside, then let it cool

cooking skills:

1. Use tools to mix the egg yolk paste, the flour is not easy to get gluten, and the batter is not easy to have lumps; it is suitable for novices to operate.
2. The protein must be beaten until it has small sharp corners and foams, so that it is not easy to defoam, and the baked cake will naturally not collapse or shrink.
3. Baking time and temperature, please depend on your own oven, the temperature I started is still a bit high