Condensed milk cupcake

Sift 50 grams of low-gluten flour and set aside. Heat 45 grams of vegetable oil until thin streams of oil appear, or until small bubbles form when a chopstick is inserted. Pour the heated vegetable oil into the low-gluten flour and mix well.

Add 30 grams of condensed milk and stir evenly.

Add 1 egg and mix evenly.

Take 3 eggs, separate the egg whites from the yolks, and put the 3 egg yolks into the batter.

Mix the egg yolks and batter evenly and set aside, and refrigerate the egg whites separately.

Take out the chilled egg whites, add an appropriate amount of lemon juice, and start whipping.

First whip, 35 grams of white sugar, first add 1/3 of the white sugar, continue whipping until it forms coarse foam, then add another 1/3 of the white sugar, continue whipping until it forms finer foam.

Add the last 1/3 of the white sugar and 5 grams of cornstarch together, continue whipping until the foam is very fine, and whip until it reaches 90% peak.

When it comes to using a whisk, the egg white mixture should be in a relatively stiff state.

Take 1/3 of the egg white mixture, add it to the egg yolk mixture, and fold until well combined.

Then pour everything into the egg white mixture.

Just mix evenly.

Prepare the cupcake molds, filling each with batter up to 80% full; this recipe makes about 11-12. Lift and tap them twice to remove large air bubbles.

Preheat the oven to 120℃, bake for 45 minutes first, then switch to 150℃ and bake for 10 minutes. If the surface changes color too quickly, you can cover it with a layer of aluminum foil to prevent discoloration.

Condensed milk cupcakes, done O(∩_∩)O

Rich egg and milk fragrance, delicate texture, and super soft.

After breaking it open, the inside is dense, with uniform pores, a delicate and soft texture, and the kids at home love it.