Sponge cupcake

1. All the ingredients are ready: 4 eggs with shells, 65 grams, 120 grams of low gluten flour, 80 grams of fine sugar, 30 grams of milk, 30 grams of corn oil, paper cups for baking;

Pour all 2.4 eggs into an oil-free and water free egg beater; Place a large bowl under the egg beater, filled with hot water at around 60 degrees Celsius, and beat over the hot water to keep the temperature of the egg mixture between 40-60 degrees Celsius;

3. Use an electric egg beater to beat at high speed first. After making coarse bubbles, pour all the fine sugar into the egg mixture and continue to beat at high speed; The volume of the egg mixture significantly increases, becomes thick, and the color turns light yellow. At this time, adjust the egg beater to medium and low speed to reduce the large bubbles in the egg batter; Lift the egg beater, and the traces of egg drop will not disappear for 10 seconds. Turn the egg beater to low speed and rotate it in the batter at an extremely slow speed for 1 minute to make the batter more delicate and stable;

4. Sift the low gluten flour into the egg batter twice, stir well, and then sieve it in again;

5. Mix the flour and egg batter thoroughly and evenly using the technique of flipping up and down, without any dry powder or granules;

6. Mix corn oil and milk thoroughly and evenly, without any obvious oil stars. Pour along the bowl wall or scraper into the batter, and mix well by flipping up and down to create a delicate and glossy cake batter; At this point, the oven begins to preheat at 150 degrees;

7. Use a spoon to scoop the cake batter into a baking paper cup, filling it up by 8 minutes; Pick up the cup and knock it a few times on the table, causing the large bubbles inside to be shaken out; Place the paper cup directly on the grill, so that the grill can be lifted and pushed directly into the oven;

8. Put the paper cup into the middle layer of the preheated oven, and heat it up and down at 150 degrees Celsius for 30-40 minutes; Firstly, it depends on the actual situation of the oven, and secondly, it is determined based on the preferred taste and coloring degree; In general, 30 minutes can ensure that the cake is fully cooked, slightly moist in taste, and lightly colored; The longer the time, the darker the color, the more water evaporates from the cake, and the drier the taste of the cake;

9. After being fired, let it cool naturally and do not need to be reversed. It can be decorated with milking oil or other items, and can also be branded with cute patterns. It can be eaten directly.