Muffin Cup Cake

Muffin Cup Cake

1. Beat the fresh eggs into an oil- and water-free basin.

2. Use a spoon to scoop out the egg yolk and place it in another large bowl.

3. Beat the egg yolks, add starch, low-gluten flour, corn oil, milk, and a spoonful of white sugar, stir well, and beat into a very delicate egg yolk paste without gnocchi.

4. Separate the separated egg whites, add a spoonful of sugar and two drops of vinegar, and use an egg beater to make a rich foam.

5. Add a spoonful of sugar and continue to beat, the foam is very rich and fine.

6. Add the remaining white sugar for the third time. Turn on the egg beater at high speed until the egg whites become hard foam. Lift the egg beater and the foam is not low, just pull up the small sharp corners.

7. Add the beaten hard foam to the egg yolk paste three times.

8. Do not draw in circles, stir up and down or use a cross pattern to stir. Prevent protein from defoaming.

9. After adding all the egg whites, the egg yolk paste has been stirred evenly.

10. Preheat the oven to 180 degrees, lay out the paper tray, and spoon the egg batter into the paper cup, and it will be 80 to 90% full. Put melon seeds and white sesame seeds on top.

11. Put all the paper cups in the baking tray and put them in the preheated oven, and continue baking at 180 degrees for half an hour.

12. Bake the cupcakes.

13. The scent of milk and eggs is overflowing, and the delicious muffin cup cakes are children's favorites.

Tips:

1 The recipe in the recipe is for reference only. The water absorption of the flour varies in size. When making the egg batter, you should master the amount by yourself. The batter should be soft and hard.
2 Ovens have different tempers, so you can control the temperature yourself.