Method for making cupcakes

Ingredients: 3 eggs, 45g of fine sugar, 0g of corn starch10g, 37g of corn oil, 55g of milk and 68g of low-gluten flour.

Accessories: 2 grams of white vinegar.

Steps:

1. First, get ready. Put corn oil and milk into a drying basin. Milk should be at room temperature. Add corn starch into fine sugar and stir evenly to make low-gluten flour.

2. Separate the yellow and white eggs. Eggs should be stored at room temperature and put into two dry containers without water and oil. There is no need to add 3g lemon juice or white vinegar to the egg white for later use.

3. Prepare a big paper bag and put it on a big cup for standby, so that you can operate it in an orderly way.

4. Prepare paper cups. The recipe shared this time can make 12 cupcakes and put them in a baking tray for later use.

5. After the preparation is completed, you can start your homework. At this time, the oven can be preheated to 1 10, and the corn oil and milk can be fully stirred and emulsified.

6. Then sift in the low-gluten flour and draw a "Z" with eggs and mix well to avoid dough gluten.

7. Add the egg yolk in 2-3 times, and stir evenly in a "Z" shape each time, then add the next time, and stir until it is smooth and free of particles, and the egg yolk paste will be used for later use.

8. Then treat the protein, open the top of the eggbeater, and beat the egg white into thick bubbles, and add one third of the fine sugar corn starch mixture.

9. Open the top grade again until the bubbles become thinner and shallow lines appear, and then add one third of the fine sugar corn starch mixture.

10, open the top of the eggbeater again, until the particles are clear and three-dimensional, and the resistance increases, and add the remaining one third of the fine sugar corn starch mixture.

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12, take one-third of the egg white cream, add it to the yolk paste, and stir it evenly with eggs. The batter of the cupcake is thicker, and stirring with eggs is more efficient than stirring with a spatula.

13. Pour all the egg yolk paste into the remaining egg white cream and continue to mix with the eggs evenly.

14, put it in a paper bag.

15. Cut an opening with a diameter of 1 cm at the head end of the decorative bag. Squeeze the cake paste into the paper cup until it is eight minutes full. The formula is just enough to make 12 paper cups. Knock each paper cup on the table a few times to shake out bubbles.

16, oven on and off 1 10 degree, and bake in the middle layer for 20 minutes. This is the expansion stage.

17. At this time, the cupcakes have bulged out of the paper cups. Turn to 120 degree for 5 minutes, then turn to 140 degree for 0/5 minutes.

18, and finally turn to 150 and bake for 5- 10 minutes, which is the coloring stage. When the color reaches the desired effect, it can be baked. Note: The specific temperature and time of the four-stage baking can be fine-tuned according to the oven temperature.

19, the cake can be cooled directly after baking, without turning over or collapsing.