How to make cupcakes delicious?

1 peach, 1 10g low-gluten flour, 3g baking powder, 1 egg, 50g powdered sugar,

4 tablespoons milk, corn oil? 1 spoon.

Practice steps

Cut peaches into pieces for later use;

Put the eggs and powdered sugar into a bowl and beat well with an egg beater;

Pour in milk and mix well;

Add the sieved low-gluten flour and baking powder, and stir evenly without caking;

Pour in corn oil and stir well;

Add a little powdered sugar to peaches, stir well in a pot, marinate for a while, pour in cake paste and stir well;

Pour the cake paste into the paper cup mold, put it into the pot of the breakfast machine, and steam it on medium heat 15 minutes.

Chocolate bean omelet material:

80g of low-gluten flour, cocoa powder 15g, 60g of butter, 85g of sugar powder, egg 1, 80ml of milk,

0.625g salt, 2.5g baking powder, baking soda 1.25g chocolate beans? Proper amount

step

Mixing low-gluten flour, cocoa powder, baking powder, baking soda and salt, and sieving;

When the butter becomes soft, add the powdered sugar and stir it a little;

Add the egg liquid in three times and stir evenly;

Pour in milk (no need to stir at this time), and pour in the powder in step 1 and stir;

Stir evenly with a silicone spatula, and pour into paper cups until they are 1/2 or 2/3 full;

Preheat the oven and bake at 160℃ for 25 minutes.

Beihai Island Liu Xin Egg Cake Material:

30g of low-gluten flour, 3 eggs, 30g of sugar, 35ml of milk, corn oil 15g,

2 egg yolks, 200g milk, 20g sugar,10g butter and cornstarch? 15g。

Practice steps:

Separate the egg white and yolk from the egg, and add 10g white sugar into the yolk and stir well.

Pour in corn oil and milk, stir well, sift in low-gluten flour and mix well;

Drop a few drops of lemon juice into the egg white, and add sugar to the beaten egg white several times until there is a sharp hook.

Mix one third of the egg white cream into the egg yolk paste, then pour the rest into the egg white cream and mix well, and pour it into the paper cup mold;

Preheat the oven in advance and bake at 170℃ for 20 minutes;

Add sugar to the egg yolk, add corn starch, pour a small amount of milk several times, stir well and pour into the pot.

Heat until there are lines, turn off the fire, add butter, stir well, cool, pour into paper bags and squeeze into cakes.