Cocoa Cup Cake
Today we're going to make a chiffon cupcake with a very fluffy taste and it doesn't shrink back at all.
Food Ingredients
Eggs
3
Milk
40g
corn oil
30 grams
Fine granulated sugar
40g
low gluten flour
40g
cocoa powder
7 grams
Step
1
Prepare all the ingredients.
2
Heat the corn oil until it vesicles.
3
Sift low gluten flour and cocoa powder.
4
Stir into a delicate state.
5
Pour in the milk and stir well before adding the egg yolks.
6
Stir and mix well.
7
Add sugar in two egg whites to beat.
8
Take the 1/3 egg whey into the batter.
9
Stir to mix.
10
Then pour into the remaining egg albumen.
11
Turn over and mix well.
12
Pour into paper cups.
13
Preheat the oven in advance and turn it to 180 degrees for 35 minutes and 190 degrees for 10 minutes.
14
No retraction at all!
about
Basque cheesecake made hundreds of times
Teach you to make chubby air cake❗Light, soft and delicious😋
Tasty than the original‼Real Sam Swiss Roll㊙Super detailed tutorial
Old-fashioned crispy honey cake, I made it for the first time‼️
The 6-inch Xiangfei Ancient Cake has a zero-failure formula. The hot noodle method has a moist and dense taste and has been tried and tested repeatedly. It is a complete victory over Qifeng Cake.
Perfect chiffon cake 8 inch
Dream Dragon Crispy Mousse Cake
Big Dishes | The God of Wealth Arrires-Greeting the God of Wealth Fruit Spelling
🍋Baba Luya Cake🍰