I've tried several recipes before, but none of them have a fluffy texture. The whole family loves to eat. Share it with everyone.
By Yue'er (Guan Yi)
<h2>Royalties</h2>
Grass eggs 6 pcs
Caster sugar (add egg yolks) 30g
Caster sugar (into egg whites) 70 g
Milk 50 g
Salad oil 50 g
Low gluten flour 100 g
Lemon juice a few drops
<h2>Practice steps</h2>
1. Prepare the ingredients
2: After separating the egg whites and yolks, add the egg yolks to the castrated sugar and stir well.
3: Stir the milk and salad oil until the oil and water emulsify, and slowly pour step 3 into step 2, stir well.
4, to step 4, sift twice to add low gluten flour, each time added, stir evenly.
5: The stirred egg yolk paste is shiny and delicate, without flour particles.
6: Add lemon juice to the egg whites, beat the egg whites until the fish eye bubbles, add 1/3 of the caster sugar.
7, the foam is slightly delicate, you can add 1/3 of the caster sugar.
8: Finally, add 1/3 of the caster sugar.
9. The meringue is whisked to hardness, which can pull out the firm right angle spikes.
10: Put 1/3 of the meringin into the egg yolk paste and stir or mix well (do not stir in circles).
11. Pour step 10 back into the remaining meringue.
12: Stir or cut the cake batter well.
13: Squeeze the cake paste into the cup and fill it at 7-8. (This recipe is the amount of 6 small paper cups and 9 large paper cups.) ）
14: Put the cake in the oven and bake it at 150°C-160°C for about 30-40 minutes. (My oven temperature is too high) If the surface of the cake is colored, it can be covered with tin foil to avoid excessive color.
15, the taste of super fluffy cupcake is ready.
16, adults and children are very fond of Oh
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