I've always wanted to make cupcakes using my microwave at home, but every time I tried it was unsuccessful. Today I read a post on the internet about a sugar-free cake that can be made as long as you have a microwave oven, which is right up my alley, so let's talk about how to do it first, and then we'll do it ourselves in a few days when we have some time to make it.

Now start to cut to the chase, the materials needed are eggs, flour, sugar, white vinegar, oil.

The above are all the ingredients. Four eggs, egg whites and yolks in two separate containers without water or oil. In the back is oil and white vinegar, both just add a little bit. In the bag is the flour, because I did not buy low gluten flour, so I used ordinary make do. The little cups on the side are for the molds.

Start making:

1. Add a few drops of white vinegar to the egg whites so that you can get rid of the egg smell in the egg whites. Then start beating the eggs until you get coarse bubbles. I didn't have a whisk, so I used four chopsticks, and my hands were sore from the beating. Beat until there is no egg white under the bottom of the pan, are coarse bubbles when you add a spoonful of Yuanzhen sugar, and then continue to beat, beat until all the fine small bubbles until.

2, egg yolks with a small half-spoon of salt, a spoonful of meta-sugar (10 times sweeter than ordinary sugar, but only 1% of the calories it oh), a little bit of oil, I use corn oil, less calories ah, and then began to beat

Egg yolks above the one that is the meta-sugar, about eight yuan a packet of buy a package of really can be used to the end of the world, it is really too save. If you can't get Yuanzhen sugar, you can barely use white sugar, but the calories are much higher.

3, beat a minute or so will become like mayonnaise.

I am lazy, I used the chopsticks directly to beat the egg white

4, add milk, twenty milliliters or so.

5, add flour to the egg yolks, add about 100 grams or so can be

6, stir the egg yolks and flour milk, like the following.

7, the egg white and egg yolk paste poured together

8, stir well, it is best to stir one up and one down, not easy to stir over.

9, pour the paste into a small cup, about half of it can be, too full the cake will not look good. You can touch a little oil on the inside of the cups to make it easier to pour out the cake when it's done.

10, the microwave oven on high for two minutes, but it depends on the power of the microwave oven, the power of the small time to be a little longer

11, out of the pot (uh, as if it is out of the oven) with a toothpick in the cups next to the scrape a circle, poured over the cupcakes on the way out.

I really should put the long good-looking in the front of the shot, I forgot to put the cup on the table to knock a little, so there are a lot of air bubbles.

The flavor was good, but the fluffiness wasn't quite enough, so I can't be lazy and buy low gluten flour in the future.

Lessons learned:

1, be sure to drop some white vinegar, or else use some chocolate powder or vanilla powder or something to cover the egg smell.

2, if you don't have an electric whisk, get a hand-beater, or if you don't have a hand-beater use four chopsticks like I did, but it will be tiring.

3, the paste into a small cup after the best can then knock on the table, so that out of it and I do not do so many bubbles.