Cupcakes

Ingredients:

5 eggs, 80g low-gluten flour, 40g corn oil, 40g milk, 35g white sugar

Steps:

1. Stir the milk and corn oil until emulsified, sift in the gluten flour and stir until there is no dry powder, then add the egg yolk and stir until smooth (be sure to sift to make it more delicate)

2. Beat the egg whites: add a few drops of vanilla essence, add sugar to the egg whites in 3 batches, and beat into small sharp hooks (the egg whites can be refrigerated for a while, which will make them more stable)

3. Take a portion Add the meringue to the egg yolk paste and turn it evenly, then pour the egg yolk paste into the remaining meringue and mix evenly (you can preheat the oven at 130° at this time)

4. Put it in a paper cup, 8 Fill the portion completely, and you need to shake out the air bubbles before putting it in the oven (you can probably make about 14)

5. Place in the middle layer, bake at 130 degrees for 35 minutes, turn to 145 degrees and bake for 15 minutes, shake out after taking it out of the oven When the heat is hot, place it sideways on a wire rack to cool down