Q-bomb cupcakes
Overview
The soft, fluffy and fragrant cupcakes are super easy to make, an entry-level baking guide, very simple and delicious!
Tags
Ingredients
Steps
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Prepare all the ingredients (white sugar is powdered with a mixer, you can also use white sugar directly)
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Beat three egg yolks and one whole egg in a large bowl. The remaining three egg whites will be used to beat the egg whites later
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Add milk to the egg yolk liquid and beat evenly with a manual egg mixer
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Heat the corn oil until it bubbles, then sift in low-gluten flour and salt and mix until smooth and grain-free (adding salt will make the cake less sweet and sweeter)
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Mix the low-gluten flour and add one-third of the egg yolk liquid and mix well
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Then add the remaining egg yolk liquid and stir until smooth and smooth
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Add lemon juice to the egg whites and beat for 1 minute with an electric mixer at level 2. Then add one-third of the sugar (in fact, you can beat it without adding lemon juice)
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Then use a whisk to beat the egg whites until they are about 80% thick. Add the remaining sugar and continue beating until the egg whites become dry (turn the bowl over so that the egg whites do not fall off)
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Preheat the oven to 180 degrees for 5 minutes. Add the egg whites to the roux in three batches and stir with a spoon until smooth (stir up and down like stir-fry, remember not to stir in one direction). Add the egg whites after each stir and stir
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Divide the stirred flour batter into paper cups (6-7 minutes is enough). You can add melon seeds, raisins, etc. on top of the cake batter
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Put the packed cake batter into the middle layer of the oven at 150 degrees for 40 minutes. Put a pan of hot water on the bottom layer of the cake batter. Don’t take it out after baking for 40 minutes. Let the cake simmer in the oven for 2 minutes
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This is the final product picture!
