Cupcakes (novice zero failure)

Materials for cupcakes

Eggs 8 Low gluten flour 100g

Corn oil 80g Milk 100g

Sugar (many people reflect the sweetness, can be reduced according to taste) 120g 20 cups

Cupcakes

Methods for cupcakes

Step 1

Prepare all ingredients

Step 2

Prepare two clean containers without oil and water. p>

Prepare all the ingredients

Step 2

Prepare two clean containers, no oil and no water (remember) especially the egg whites of the basin, touching the water eggs will not whip! The egg whites and yolks are separated!

Step 3

The first step is to deal with the yolks and whisk them together

Step 4

Oil Oh! I used corn germ oil here, if you do not have it at home, you can use regular salad oil, as long as it is not peanut oil, such as the taste of the prominent oil can be

Step 5

Whisking

Step 6

Add the milk and whisk

Step 7

Sift in the low-gluten flour

Step 8

Whisk in a zigzag motion until the flour is well incorporated into the egg mixture without particles!

Step 9

Prepare to whip the egg whites, add the sugar in three batches

Step 10

Pour in one-third of the sugar when you get big bubbles like this

Step 11

The second time, twenty seconds later, the bubbles are slightly finer

Step 12

The third time you add sugar, the egg whites have fewer bubbles. There aren't many big bubbles anymore, most of them have become fine small bubbles (if you don't have a good grasp of it, this is poured in with the first sugar addition, I've tried it and it didn't have much of an effect)

Step 13

Whipping to stiff peaks

Step 14

The basin is inverted, and the egg whites don't drip and slide, that's when it's done

Step 15

Put one half of the whipped egg whites into the bowl and mix well in a Z pattern

Step 16

After mixing well

Step 17

Pour the remaining one half of the egg whites into the bowl and mix well in the same way

Step 18

Thoroughly mix the egg whites

Step 18

Thoroughly mix the egg whites

Thoughly mix the egg whites

Step 19

The egg whites will not drip or slide. Step 19

You can prepare a measuring cup for easy pouring into paper cups, or you can squeeze it out with a laminating bag

Step 20

Pour it into the paper cups, about an eighth of the way full! Full is fine! It will rise while baking and will return to an eighth full when it cools! I poured it about an eighth full because my paper cups are bigger. If your paper cups are on the smaller size, follow my measurements for this recipe and pour ten full!

Step 21

Show the size of my paper cups, you compare yourselves at home

Step 22

Gently pick up and slowly drop, shake out the air bubbles

Step 23

Put into the middle of the oven, my home is a three-level oven 1?Preheat for ten minutes, modulation 150 degrees, bake 35-40 minutes. (If the same recipe is baked in eight-inch molds, you need to bake 40-45 minutes.) 2?Preheat for ten minutes, 130 degrees, bake for 35-40 minutes, bake for 5-10 minutes at a modulated 150 degrees. Low temperature baking will reduce the degree of retraction. You can try

Step 24

Baking

Step 25

Almost ready

Step 26

Out of the pan, I photographed the full picture, already a little soft collapse, just out of the pan is very full!

Step 27

The texture is soft and delicate, this proportion of the recipe I have been practicing out for almost two years, almost all of my friends around me have tasted it, and no one said it was not delicious!

Step 28

This year my nephew's 10th birthday, I gave a birthday climb at home, the dessert table are my own!

Step 29

The birthday cake wasn't perfect haha! But it tasted great, and the cake mix was made with this ratio recipe

Step 30

This is the same cupcake with buttercream squeezed on top