Oil-free cupcake debut

Name: Oil-free cupcake debut
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 180g Yogurt; 3 piece Egg; 40g low-gluten flour; 10g Cornstarch; 40g white sugar; 1/2 piece Lemon

Easy and satisfying, Oil-free cupcake uses yogurt, egg and low-gluten flour and is baked until light, fluffy and golden. Easy to follow with simple step-by-step instructions.

1 hrNewHard Baking Roast Sweet

Instructions

1
Yogurt, low-gluten flour, cornstarch, egg yolk, put together.
2
Beat into a paste.
3
Add a few drops of lemon juice to the egg whites and whip at high speed.
4
Gradually add the granulated sugar in three batches.
5
Whip the egg whites until they form stiff peaks.
6
Fold 1/3 of the beaten egg whites into the batter.
7
Toss and mix, cut and mix evenly.
8
Then fold the batter back into the egg whites.
9
Stir clockwise.
10
Pour the batter into the paper cups, and stir clockwise two times with a toothpick to prevent bubbles.
11
Poke it, and bubbles come out.
12
Bake at ℃ for 20 minutes, at 130℃ for 20 minutes, and at 150℃ for 20 minutes.
13
Sprinkled a few raisins, there is a slight sinking in the middle, but overall it's okay.