Sponge Cupcakes
1.
Beat the eggs into a clean container that is free of oil and water, add sugar all at once, and begin to beat.
2.
Start at the low level, and then hit the mid-range until the volume expands, the foam is fine, and the color is milky white. The dripping lines do not disappear for more than ten seconds, and it is almost the same.
3.
Sift into the low powder three times and mix evenly.
4.
Add vegetable oil along the edge of the container.
5.
The mixed cake batter remains light, delicate and free of dry powder.
6.
Divide them into paper cups, seventy-fourths full, and make six cups of these portions.
7.
After the oven is preheated, turn it down at 180 degrees and bake for 20 minutes and turn off the heat.
8.
After taking it out to cool, it is ready to eat. Cut open the cake with jam or butter, as you like.
Tips:
1. The whole egg beater is not like beaten egg whites. It is judged whether it is located by lifting the whisk with sharp corners. It is usually judged by lifting the eggbeater, and the falling lines will not ablate for ten seconds. It can be marked for a while longer than the picture, because the time is delayed when taking pictures by yourself.
2. The flour must be added in batches, don't add too much at a time, it is not easy to stir.
3. Bottom-up and stir, if you can’t, you can do it like stir-fry, remember not to stir in circles.
4. Vegetable oil should be corn oil with a light taste.
5. The oven temperature and time are for reference only.
