Condensed milk cupcakes do not shrink and do not crack

1, corn oil heated to 70-80 degrees or so,

2, sieve into the low gluten flour,

3, stirring until there is no dry powder to add the yolks and mix well,

4, add condensed milk,

5, Z maneuver to mix to the Smooth,

6, egg from the frozen 15 minutes until there is a circle of ice, drop a few drops of lemon juice,

7, high-speed beating to fish-eye foam add one-third of the sugar,

8, medium-speed beating until the hair from the addition of one-third of the sugar,

9, medium-speed beating until the emergence of the texture of the addition of one-third of the sugar,

10, turn to speed 1 whipping to a neutral The first thing you need to do is to add one-third of the sugar, and then add one-third of the sugar, and then add one-third of the sugar, and then add one-third of the sugar, and then add one-third of the sugar. bubbles with a toothpick,

16, the end of the preheating, placed in the middle of the upper and lower heat 110 degrees bake 20 degrees, turn 130 degrees bake 30 minutes, turn 150 degrees bake 15 minutes, turn off the heat smothered for 5 minutes and then out of the oven.

17, 110 bake 20 minutes after the already bulging, 130 degrees bake 30 degrees expansion out of the paper cups do not crack, 150 degrees bake 15 minutes coloring stage is still not cracked.