Love baking, mainly enjoy the production process, I actually don’t eat much, I feel very fulfilled after the completion, my family has a sense of satisfaction, I hope I will stick to it!
Prepare all materials
Separate the egg white and egg yolk for use, then put 20 grams of white sugar into the egg yolk and stir until the sugar melts.
Add corn oil, stir well, then add milk and mix well
Add low-gluten flour to the egg yolk solution and mix it with the scraper along the bottom of the pot.
The electric egg beater sends the protein. In the process of adding the sugar, add the white sugar three times, and hit the dry foam. That is, hit the egg beater to lift the protein into an upright sharp corner. When you send it, you can add a few drops of lemon juice to the smell.
Add one-third of the protein to the batter and mix well by chopping
Pour the batter into the remaining two-thirds of the protein and mix well by cutting.
Preheat the oven, pour the batter into the paper cup, gently put the cranberry on top, then shake the paper cup into the oven. 170 degrees in the lower layer of the oven, baked for 20 to 25 minutes
Finished, soft cupcakes!