Main Ingredients:
Corn oil: 20g; Nestle milk powder: 20g; Eggs: 3; Granulated sugar: 50g; Low-gluten wheat flour: 80g (cake flour).
Additional Ingredients:
White vinegar: as needed (lemon juice).
Taste: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.
Detailed Steps for Making Sesame Sponge Cupcakes
Mix milk powder with warm water to make milk and blend with corn oil. Milk can be used directly instead of milk powder!
Crack eggs into a clean, oil-free container, add granulated sugar, and drip in 4 to 5 drops of white vinegar/lemon juice!
Whisk at low speed to medium speed until the egg mixture falls in a pattern that stays for four to five seconds without dripping! (About 15 minutes)
Sift flour in three times, quickly fold evenly from top to bottom, avoiding stirring in circles!
Stir in the blended milk and corn oil mixture evenly! Pour into a piping bag and squeeze into the cake mold!
Sprinkle some sesame seeds on the surface for decoration!
Bake in a preheated oven at 170 degrees Celsius for 20 minutes!
Remove from the mold directly!
Paper cupcake!
