Ingredients

4 eggs, low flour, fine sugar, corn oil, salt, lemon, 45g low flour, 40g fine sugar, 42g corn oil, salt 1 g, and a slice of lemon.

Steps to make cupcakes

1.? Prepare the tools first. This is a 35*25 cm 12 cup mold. The bottom diameter of the pleated paper cup is 5 cm. Take out four medium-sized frozen eggs, three eggs are separated from egg white and yolk, and one whole egg. Sift with low flour, mix fine sugar and salt, and leave a small part for egg yolk paste.

2.? Mix three egg yolks and one whole egg, add a small amount of fine sugar and mix well, then add corn oil for emulsification.

3.? Sieve the emulsified egg yolk with low flour, and use a manual whisk to make it fine and dry.

4.? Squeeze lemon juice into egg white, add sugar three times and beat until dry.

5.? The egg white is mixed with the yolk paste twice, and cut and mixed at the bottom, so that the batter has obvious lines and is delicate and shiny.

6.? You can preheat the oven, 100℃. Use a spoon to scoop up the batter and pour it into a thin paper cup, which is eight minutes full, and this amount is just 12 cup.

7.? My oven is about 15 degrees higher than the ordinary oven, and the temperature is gradually raised from low to high to make the cake expand slowly. I bake at 100℃ for 25 minutes, then bake at 120℃ 15 minutes, and then color at 140℃ 10 minutes. Put it in the middle and lower levels.

8.? Baked cake is baked for three minutes before taking it out. It doesn't need to be inverted, and it can't be inverted. Cool it to room temperature on the drying rack. Don't eat Austrian food in a hurry. At this time, the taste is dry. Put it in the collection box and put it in the refrigerator. After overnight, it will have the taste of Qifeng.

9.? Every cake is full and smooth, and it's twice as embarrassing to take out.

Video of how to not retract cupcakes

Tips

The cake will not be soft until it is eaten overnight.