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The Practice of Handmade Cupcakes in Kindergarten
food

Three eggs

Yibaike cake powder

Raisin quantity

Proper amount of walnut kernel

50 ml milk

30 ml of corn oil

Proper amount of salt

Sugar100g

Methods/steps

Prepare a clean small basin with no water in it. Beat in three eggs, add the third spoon of salt (the spoon that comes with the seasoning box), add100g of sugar, and beat with electric egg beater for seven or eight minutes. If you use a manual eggbeater, as long as you lift some eggs with the eggbeater, it won't disappear immediately, or even if you write the word Z. I added the sugar once, or I can add it three times.

Take out100g cake flour, or ordinary flour, as long as there is no pimple. Add it into the egg paste twice and stir it up and down evenly, without bumps and dry flour, and mix it with the egg paste fully.

Pour 30 ml of corn oil into a clean bowl, then 50 ml of milk. I use Wangzai, and pure milk is fine. Beat the oil and milk thoroughly with an egg beater. Pour into the batter and gently stir it up and down.

Preheat the oven for fifteen minutes, or ten minutes is ok. Up and down, modulation 150 degrees. When the oven is preheated, prepare raisins and walnuts and put them in cupcakes, which will be more delicious. You can leave them alone.

Pour the batter into the paper cup, don't fill it, just eight points. After pouring, add two or three raisins and one or two walnuts to each paper cup.

Put the cake in the oven for 40 minutes. You can see the cake bulging little by little when baking. Forty minutes later, the delicious cupcakes are in place and ready to eat.

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