Egg Sponge Cupcakes
by Meng Yue's small stove
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Put the egg whites and egg yolks in a clean, water-free and oil-free bowl, put the milk and oil together for later use, and sift the low-gluten flour for later use.
2. The egg whites are beaten with an electric whisk.
3. Beat until thick, add lemon juice, add white sugar in two portions and continue to beat.
4. Whip the egg whites until stiff foaming.
5. Add the egg yolk and stir at low speed with a whisk.
6. Pour in the sifted low-gluten flour and gently stir up and down along the edge with a spatula until there is no dry flour.
7. Use a whisk to stir the milk and oil slightly, pour into the egg batter and stir evenly.
8. Put a paper cup in the mold and pour the cake batter into the mold.
9. Put it in the middle of the preheated oven and bake for about 30 minutes at 140 degrees. The oven temperature is for reference only.
10. Take it out after it's out of the oven.
11. Finished product
12. Finished product
Tips:Pay attention to the technique when turning the custard. Never stir in circles.
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