Q Bomb Cupcakes

Q Bomb Cupcakes

1. Prepare all kinds of materials (soft white sugar is powder made with a blender, and it is also possible to use sugar directly)

2. Beat three egg yolks and one whole egg in a large bowl, and the remaining three egg whites will be used to beat the egg whites

3. Add milk to the egg yolk liquid and beat evenly with a manual whisk

4. The corn oil is heated to bubbles, then sift in low-gluten flour and salt and stir into a smooth and non-grainy shape (adding salt is to make the cake not sweet and sweet)

5. Stir the low-gluten flour, add one third of the egg yolk, and stir evenly

6. Then add the remaining egg yolk liquid and stir evenly into a non-granular shape

7. Add the egg whites to the lemon juice and use an electric whisk to beat for 1 minute, then add one third of the soft white sugar (in fact, it can be beaten without lemon juice)

8. Then use a whisk to beat the egg whites and add the remaining sugar and continue to beat until the egg whites are dry (just turn the bowl over and the egg whites will not fall off)

9. Preheat the oven at 180 degrees for 5 minutes, add the egg whites to the roux in three times and stir smoothly with a spoon (stir up and down like cooking, remember not to stir in one direction), add the egg whites and stir after each time.

10. Put the mixed roux into paper cups (6-7 minutes full is good). Add melon seeds and raisins on the cake batter.

11. Put the divided cake batter into the middle layer of the oven at 150 degrees for 40 minutes. Put the lower layer of the cake batter on a plate of hot water. Do not take it out after baking for 40 minutes. Let the cake simmer in the oven for 2 minutes

12. This is the final finished picture!