Coconut Cupcakes
1.
Put a paper cup in the muffin pan, set aside,
2.
Add water, corn oil, refined salt and 10 grams of white sugar to the egg-beating bowl and stir for a few times.
3.
Add 3 more egg yolks,
4.
Stir well,
5.
Sift in low-gluten flour and cornstarch,
6.
Then add the coconut paste,
7.
Stir evenly, set aside for later use,
8.
Add 2 drops of white vinegar to 3 egg whites, add the remaining 30 grams of white sugar in three times, beat until dry and foamy, lift the whisk to show an upright sharp corner.
9.
Take 1/3 of the meringue and add it to the egg yolk paste,
10.
Stir well,
11.
Then pour the egg yolk paste into the meringue,
12.
Stir evenly with a spatula,
13.
Pour the cake batter directly into the paper cup,
14.
Put it into the preheated oven, middle level, 160 degrees, up and down, bake for 25 minutes.
Tips:
Don't take the baked cake out of the oven in a hurry. Use the remaining temperature of the oven to simmer for 15 minutes before taking it out. This can prevent the cake from shrinking when exposed to cold air.