Laughing Cupcakes

Laughing Cupcakes

1. Prepare the ingredients in the formula, sift the flour for later use, separate the egg whites and egg yolks, and put them in a water- and oil-free container.

2. Beat the egg whites with a whisk until they are fish-eye bubbles, add a little white vinegar, a little cornstarch, and 1/3 of the fine sugar.

3. Continue to beat and add 1/3 fine sugar when there is a tight foam, and adjust the whisk to mid-range whipping.

4. Continue to beat until the egg whites are thicker, and when there are lines on the surface, adjust the whisk to high speed and add the remaining 1/3 of the sugar.

5. When the egg beater is lifted at high speed, the egg white can pull out a short and upright sharp corner to reach a dry state, and the egg white is ready to be beaten.

6. Add 30 grams of sugar, milk, salad oil, salt, etc. to 5 egg yolks and mix well

7. Pour the sifted flour into the egg yolk paste and stir evenly.

8. Mix the egg yolk paste well. (Just mix well, it should not be mixed for too long to avoid the tendons)

9. Put 1/3 of the egg whites into the egg yolk paste.

10. Use a rubber knife to gently stir the egg white and egg yolk paste evenly (turn up from the bottom, do not stir in a circular motion, so as to prevent the egg white from defoaming).

11. After stirring evenly, pour the egg yolk paste into the egg white bowl.

12. The mixing method is the same as in step 10.

13. Put the mixed cake batter into the cup to 8 minutes full. Preheat the oven and put it in the oven.

14. Bake in the oven at 150 degrees for 30 minutes.

15. It will be out in 30 minutes.

16. After being baked, it will not change shape and not shrink

17. No retraction

18. Laughed.

19. The cake laughed at me, and we had a great time eating.