Orange Syrup Candy Cupcakes
1.
Bingtang orange cut from the side
2.
Use an orange press to take about 30 grams of fresh orange juice.
3.
Cut the butter into orange juice and heat it in the microwave until the butter melts. Take it out and let it cool.
4.
In the egg yolk bowl, use a whisk to beat the egg yolks, add the condensed milk and stir well.
5.
Slowly pour the mixture of orange juice and butter into the egg yolk liquid, while pouring and mixing with an egg beater.
6.
Sift in the low-gluten flour and stir slightly until there is no dry powder.
7.
Put fine sugar in the egg white bowl. Put another basin with warm water of about 50 degrees under the basin.
8.
Whisk the egg whites until hard foaming, and lift the egg beater into small sharp corners.
9.
Take an appropriate amount of egg whites into the egg yolk paste.
10.
Use a spatula to turn up and down and mix well
11.
Pour the egg yolk paste back into the egg white bowl.
12.
Continue to stir evenly with a spatula.
13.
Put the egg batter into a fresh-keeping bag or piping bag. Make a small cut at the tip. Carefully squeeze the egg batter into the mold containing the small greased paper cup.
14.
Each cake is packed 7-8 points full. Sprinkle a little more colored sugar pin.
15.
Enter the second-to-last floor of the oven. Fire up and down at 140 degrees for 25 minutes.
16.
Baked little cakes.
Tips:
Each oven has a different temperature. Please adjust the temperature and time slightly according to the temperature of your own oven.
