Main ingredients:
Eggs: 4; Low-gluten flour: 45g.
Auxiliary materials:
Fresh milk: 40g.
Ingredients:
Granulated sugar: 36g; Salt: 3g; Corn oil: appropriate amount; Chocolate needles: 20g.
Taste: Sweet; Process: Baking; Time: Half an hour; Difficulty: Easy.
Detailed Steps for Cooking Fresh Milk Cupcakes
Separate the egg yolks and egg whites into separate containers (note that the container for the egg whites should not have any oil).
Add 40g of fresh milk, 6g of granulated sugar, 20g of oil, and 1g of salt to the egg yolks, stir until no oil is visible, and do not need to be beaten.
Sift in the low-gluten flour into the egg yolk mixture.
Mix well.
Add the granulated sugar to the egg whites in 3 portions and beat until stiff peaks form.
Add the egg white mixture to the egg yolk mixture in 3 portions.
Mix well.
Pour the mixture into small paper cups (I used small cups this time) and sprinkle with chocolate needles.
Place in a preheated 160-degree oven and bake on the middle rack for 20 minutes.
