Now we're going to make a paper cup version of the cake, which smells good and is soft (about 12 cups of the cake plus 6 large cups of the cake).

WHAT YOU NEED

Ingredients

100 grams of low-fat flour
Fine sugar 60 grams (added to egg whites)
65 grams of milk
Fine sugar 25 grams (added to egg yolk)
Four eggs.
50 grams of cooking oil

How TO MADE Original flavored paper cupcake

Steps 1 to 4

1. Preparation of ingredients, eggs should be stored at room temperature for use

2. The egg yolk and protein are separated, the egg yolk and fine sugar are mixed, and then the egg beater is used to make the volume swell and the color fade, and then the cooking oil is added three times, each time using a manual egg beater to mix evenly and add another time.

3. Add the milk and stir evenly.

4. Sieve into low-fat flour and stir evenly with a rubber scraper to form an egg yolk paste

Steps 5 to 8

5. Making protein cream: (The protein container must be oil-free and water-free) First use an electric egg beater to coarse bubble

6. Add 1/3 of the fine sugar in the protein, turn it at medium speed to a fine foam, then add 1/3 of the fine sugar, turn it at high speed and continue to beat to a state where the pattern can be shown

7. Finally, add the remaining sugar and continue to beat to a dry foaming state (i.e. when lifting the batter, the protein pulls out a short vertical pointed tip), so that the protein cream is complete

8. Take 1/3 of the protein cream into the egg yolk plate and stir evenly with a rubber scraper; take another 1/3 of the protein cream into the egg yolk plate and stir evenly with a rubber scraper

Steps 9 to 12

9. Finally, pour all the dough from the egg yolk into the remaining protein cream and stir evenly (remember not to stir in circles)

10. The cake paste can be packed in a bag of flowers before the cake paste is packed in the 12 cake moulds.

11. A small cup of cake is placed in the mold, then squeezed into the cake paste, about eight or nine minutes full, after preparation, gently pressed on the table, shaking the air bubbles inside the cake paste out

12. Preheat the oven for 10 minutes, bake at 170 degrees for 25 minutes

Steps 13 to 16

13. When the cake is baked, the remaining cake paste is poured into a large paper cup, which is filled in eight minutes, and the bubbles are released after a few minutes.

14. After the cake is cooked, put it in the oven and bake it at 170 degrees for 25 to 30 minutes.

15. This is how the original cake is made, and after it's cooked, it's baked on the table for a while, so the paper cup cake doesn't have to be turned upside down.

Handy cooking tips

　　Oven: KPTO5332 Oven 1 tablespoon of protein must be water-free and oil-free, and the protein cannot be mixed with egg yolk, otherwise it will affect the release of protein 2 tablespoon of protein by adding one or two drops of white vinegar or lemon juice, which can help the protein to be more easily released and more stable 3 tablespoon of mixed dough when mixed, the dough should be mixed from the bottom up, do not stir vigorously, do not add all the proteins at once when mixing 4 tablespoons, this is not easy to mix evenly, it is also easy to let the protein evaporate 5 tablespoon of baking temperature and time only as a reference 6 tablespoon cup cake does not need to be flipped, the cake will collapse is a normal phenomenon