This is a ratio I experimented with many times to have a marshmallow-like delicate texture! Even if you're new to baking, follow it with zero failures! This recipe is the amount of 20 cupcakes, with 8-inch cake molds, you can do two

Inputs eggs 8 low gluten flour 100 grams of corn oil 80 grams of milk 100 grams of sugar 160 grams of paper cups 20 practice steps

1, ready to prepare all the ingredients

2, ready to prepare two clean containers, no oil, no water (remember), especially egg whites, the basin, the eggs will hit the water! Not hair! The egg whites and yolks are separated!

3, first to deal with the yolks stirred

4, oil Oh! Here I use corn germ oil, if you do not have it at home, you can use regular salad oil, as long as it is not peanut oil, the flavor of this oil can be

5, mix well

6, add milk and mix well

7, sifted into the low gluten flour

8, with the drawing of a Z-shaped way to mix until the flour is fully integrated into the egg mixture, no particles!

9, ready to whip the egg whites, sugar into three times

10, present this big bubbles when poured into one-third of the sugar

11, the second time twenty seconds apart, the bubbles are slightly more delicate

12, the third time to add sugar, the egg whites have not much big bubbles, most of which have become delicate little bubbles (if you do not grasp this, this is) In the first sugar poured in together, I tried, there is not much effect)

13, whipped to stiff peaks

14, basin inverted, the egg white will not drip and slide is good

15, first into one-half of the whipped egg whites, with the drawing of the way of the Z fully stirred well

16, stirred well

17, pour directly into the remaining one-half of the whipped egg whites, with the drawing of the way of the Z fully stirred well

17 The whole full can also be! It will rise when baking, and will return to the eight-minute full state after cooling! Because my paper cups are bigger, so I poured the eight-minute full. If your paper cup size is on the smaller side, follow my measurements for this recipe and pour ten full!

21, show the size of my paper cups, you compare your own home

22, gently pick up and slowly drop, shake out the air bubbles

23, put in the middle of the oven, my home is a three-tiered oven, modulation 150 degrees, 35 minutes. (If the same recipe with an eight-inch mold baking need to bake 40 to 45 minutes)

24, baking

25, almost ready to go

26, out of the pot, I took a picture of the shoot full, has been a little soft collapsed, just out of the pot when it is very full!

27, the texture is soft and delicate, this proportion of the recipe I practiced out has been nearly two years, around the friends almost all tasted, no one said it is not delicious! Especially my mom, she especially like the cake I made

28,

Birthday cake is not too perfect haha! But the flavor is very good, the cake embryo is this ratio recipe to do

31, this is the same type of cupcake, squeezed on top of the buttercream