Simple oven cup cake

I have seen too many bankrupt sisters, and I have been itchy for cupcakes, but the simple oven at home has no temperature control function and has not dared to start. Yesterday, I saw the home-made cake powder with detailed annotations and a cup mold in the supermarket. I couldn't hold it back … Now that I see this result, I think it's hopeful to apply for the oven upgrade with my husband.

I have seen too many bankrupt sisters, and I have been itchy for cupcakes, but the simple oven at home has no temperature control function and has not dared to start. Yesterday, I saw the home-made cake powder with detailed annotations and a cup mold in the supermarket. I couldn't hold it back … Now that I see this result, I think it's hopeful to apply for the oven upgrade with my husband.

Material

Low-gluten flour About 50g
egg 2 pcs
sugar About 20g
milk About 30g
salt a little
Cooking oil a little
White vinegar Two drops

The egg yolk and egg white are placed in two containers separately. If you are not skilled, it is easier to learn to break the egg and put it in your hand. Two hands are turned upside down to let the egg white leak from the fingers. Do not mix in the egg yolk, otherwise it will be slower to send the egg white later

Mix egg yolk, 10g sugar, milk, salt and edible oil and mix well. After the sugar is dissolved, add flour and mix well. For a softer taste, you can use a cross to stir, that is, use a stir bar to continuously cross in the container

Beat egg whites. If it is sent by hand, this process will be longer, but if you use an electric eggbeater, it will be very fast. Add 10g of sugar in the middle, two drops of vinegar, and continue to beat until the protein is all hard and foamy.

Divide the beaten egg whites twice into the egg yolk batter that was previously stirred, and slowly stir evenly. It is recommended to use a cross to stir. Then pour the batter into the paper cup, about 3/4 of the cup.

Place the paper cup in the preheated oven. The standard temperature for baking cupcakes is about 160-180 degrees Celsius, but what if the simple oven does not have temperature control? I had to use my human flesh control machine. During the baking process, let the oven stop every one minute of heating, let it heat for one minute with the remaining temperature, and then repeat it until you see the cake swell up and have beautiful cracks.

In this state, it should be almost the same, but because I want a slightly burnt yellow, I baked it for a while, and the cake collapsed a little, so this step is up to you.

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