The first thing is the preparation of ingredients. To prepare cup molds, the rest is 80 grams of low gluten flour, 65 grams of milk, 40 grams of salad oil, 35 grams of granulated sugar, six eggs. These raw materials can make about 15 cupcakes.

The next step is the production process. First use an egg-white separator to beat the egg yolks into a bowl and the egg whites into a special beating bowl. Then use an electric whisk to first beat the egg whites for about a minute, add 1/3 of the granulated sugar, at this time the egg whites are showing large foamy. Next, continue to beat the egg whites until fine foam, then add the remaining 2/3 of the sugar, and continue to beat, until the beating bowl will be inverted over the egg white will not slide, showing a small tip. The most important thing in baking cupcakes is to beat the egg whites to the right level.

The rest is easy. Whisk the egg yolks together, add the milk, salad oil, and low gluten flour, and keep whisking until a pale yellow paste forms. Then with a spatula, whisk the beaten egg whites in three parts with the batter, stir together, mix well, and then pour into the paper separately, the paper cups eight minutes full can be.

Finally, the oven to 150 ° preheating ten minutes, and then, the cupcakes into the oven about 45 minutes, you can out of the pan.