Three eggs.

50 grams of low-gluten flour

25 grams of pure milk

Vegetable oil 25g

50 grams of fine sugar

A few drops of vanilla extract

Method for making cupcakes

The egg white is separated from the yolk, and the bowl containing the egg white should be oil-free and water-free. It is best to use a stainless steel basin. Beat the egg whites with an eggbeater. In the process of beating egg whites, add fine sugar three times until the egg whites are dry and foaming, and lift the eggbeater at a small vertical angle. (When beating the protein, you can add a few drops of white vinegar to help the protein float and make the foam stable and lasting. ). Put the beaten egg whites in the refrigerator, it is not easy to defoam.

Add fresh milk, vegetable oil, fine sugar and vanilla extract to the egg yolk. Break the yolk with an eggbeater. Egg yolk must not be seasoned with oil, such as peanut oil and sesame oil. If added to the egg yolk, it will affect the taste of the cake.

Sift the low-gluten flour into the broken egg yolk liquid and stir it gently with a rubber scraper to make egg yolk paste. Don't stir too much to avoid gluten in the flour (if the flour is gluten, it may make the taste of the cake too tough and affect the softness of the cake).

Take out the beaten egg whites from the refrigerator, put 1/3 of the egg whites into the yolk paste, and gently stir evenly with a rubber spatula (stir from the bottom up, do not stir in circles, so as not to defoam the egg whites). After stirring evenly, pour all the egg yolk paste into the bowl filled with egg white, and stir evenly until the egg white and egg yolk paste are fully mixed, and the cake paste is ready.

Pour the prepared cake paste into a paper cup, put the grill on the table with your hands and shake it twice to shake out the big bubbles inside. Put it in a preheated oven at 170 degrees for about 1 hour.