Chocolate Cupcakes
1.
Separate egg white and egg yolk (the basin should be oil-free and water-free).
2.
Add fine sugar to the egg yolk and beat evenly.
3.
Add oil and beat until emulsified.
4.
Add milk and stir gently.
5.
Sift the low-flour and cocoa powder into the egg yolk, and quickly beat them in the same direction into a circle
6.
Gabriel (or coffee wine) stir well.
7.
Electric whisk (from low-medium-high speed) to beat the egg whites to the fisheye bubble (add lemon juice), add 22g sugar in 3 times, beat until dry bubble.
8.
Take 1/3 of the meringue into the egg yolk paste and stir evenly.
9.
Pour into the egg whites and mix well in the same way as cutting and mixing.
10.
Pour it into a paper cup, fill it 8 minutes full, and shake it a few times. Put in the preheated 160 degree oven and bake for about 25 minutes. Take out the baking tray and shake it a few times after it's out of the oven.
Tips:
1. The egg whites should be beaten to dry foaming, and the egg yolk paste must be quickly mixed to avoid tendons.
2. If using a 6-inch mold, bake for about 30 minutes. After being out of the oven, buckle the mold upside down on the grilling net, and release the mold after cooling.
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