How to make mini cupcakes

Mini-Cupcakes: 35g of low gluten flour, 2 eggs, 16g of olive oil, 18g of formula milk, 10g of sugar, 2 drops of lemon juice.

1, prepare the ingredients.

2. Separate egg whites and yolks, and put them into waterless and oil-free containers.

3, egg yolks, vegetable oil, formula (can be replaced with breast milk or water), sugar (10g white sugar of 3 can be), mix well.

4. Sift in the low gluten flour in 2-3 times.

5, whisk on low speed and mix well to a smooth, grain-free state.

6, and then the paper cups ready, otherwise the egg whites whipped and then take the time to put the paper cups, may be delayed defoaming Oh.

7, whipped egg whites, add sugar in 3 times, whipped to the picture this state can be.

8, whipped meringue three times into the previously prepared egg yolk paste. Cut up and down to mix evenly, move quickly to avoid defoaming. Preheat the oven to 170 degrees.

9, mixed evenly cake batter into a piping bag.

10, cut a small opening, squeeze into a paper cup, 8 points full can. Shake the film several times to shake out large air bubbles quickly into the preheated oven.

11, 170 degrees, 3D wind, 10 minutes. The surface can be colored.

12, finished.