Cupcake Directions:

Main Ingredients: 3 eggs, 45g of granulated sugar, 10g of cornstarch, 37g of corn oil, 55g of milk, 68g of low gluten flour.

Supplementary ingredients: white vinegar 2g.

Steps:

1, first of all, to do the preparatory work, will be corn oil and milk into a dry basin, milk to use room temperature, corn starch added to the sugar stirred in the standby, ready to low gluten flour.

2, the egg yolks white separation, the eggs should be room temperature, respectively, into two dry containers without water and oil, in the egg white did not add 3 grams of lemon juice or white vinegar standby.

3, ready to large laminating bag, set in a large cup on the spare, so that if you are one person operation can also be organized.

4, prepare paper cups, the recipe shared this time can make 12 cupcakes, arranged into the baking dish standby.

5, after the preparation work is completed you can start the operation, at this time you can preheat the oven on the upper and lower heat 110 degrees, the corn oil milk mix well, for full emulsification.

6, and then sifted into the low-gluten flour, with the egg pump drawing "Z" word stir, so that you can avoid the dough gluten.

7. Add the egg yolks in 2-3 batches, stirring each time in a "Z" pattern before adding the next, mixing until smooth and grain-free.

8, and then to deal with the egg white, whisk on the highest gear, whisk the egg whites to coarse atmospheric bubbles, add one-third of the granulated sugar cornstarch mixture.

9, turn on the highest gear again, whip until the bubbles become small, light lines, again add one-third of the sugar cornstarch mixture.

10, turn on the whisk again on the highest gear, whisk until the grain is clear and three-dimensional, resistance increases, add the remaining one-third of the sugar cornstarch mixture.

11, turn to medium speed whipping until the whisk is lifted, the emergence of short and sharp tip state, that is, the state of stiff peaks can be, with the egg pump manually in the meringue a few rounds of stirring, rolled away from the large air bubbles, at the same time you can stabilize the meringue.

12, take one-third of the meringue, add it to the yolk paste, and use the egg pump to mix it evenly. The cupcake batter is relatively thick, so use the egg pump to mix it more efficiently than using a spatula.

13: Pour all of the evenly mixed yolk paste into the remaining meringue, and continue to use the egg pump to mix evenly.

14, into a piping bag.

15, laminating bag head end cut 1 cm diameter opening, the cake paste will be squeezed into paper cups, eight full can be, the recipe just can do 12 cupcakes, each cup in the desktop a few times, shocked out of the air bubbles.

16, the oven up and down heat 110 degrees, the middle layer, bake 20 minutes, this is the expansion stage.

17, at this point the cupcakes have been expanded out of the paper cups, turn 120 degrees, bake for 5 minutes, and then turn 140 degrees for 15 minutes.

18, and finally turn 150 degrees bake for another 5-10 minutes, for the coloring stage, when the color reaches the desired effect can be removed from the oven. Note: The specific temperature and time of the four-stage baking can be fine-tuned according to the temperament of the oven.

19, the cake out of the oven directly after cooling can be, no need to invert the buckle, and will not collapse back.