Honey Coconut Cupcakes

Ingredients?

3 eggs 20g milk 20g sunflower oil 20g honey (add egg yolk) 40g white sugar (add egg white) 20g 55g of thin flour (low-gluten flour), 5g of shredded coconut. Step 1

Separate the eggs. The container containing the egg whites should be oil-free and water-free.

Step 2

Beat the egg yolks with a manual egg beater, add honey and beat, add vegetable oil and beat, add milk and beat, sift in low-gluten flour and beat, add coconut milk and beat.

Step 3

Use an electric whisk to beat the egg whites for half a minute. Add sugar and beat until ten percent (that is, lift the egg whites upright).

Step 4

Preheat to 180 degrees for ten minutes.

Step 5

First add one-third of the meringue to the egg yolk slurry, cut and stir (remember to make a circle to cause defoaming; after stirring evenly, pour it into the remaining egg whites and continue Stir and mix.

Step 6

Pour into six paper cups, fill them to 90% full, and sprinkle with raisins.

Step 7

Bake the middle layer at 180 degrees for no more than 25 minutes.

Tips

You need to hurry up in steps 3, 4 and 5, otherwise the cake will expand after defoaming. Not good; avoid stirring in circles to cause defoaming.