Corn Cupcakes

I think everyone has eaten corn cupcakes. They taste really good. Today I will tell you how to make them:

Corn Cupcakes Introduction

The corn cake is made with corn flour brought from my hometown. When you bite it, it feels grainy inside, and the soft chiffon cake has a different taste, which is very interesting. I have to say that when I am hungry, eating cake will not make me full. I must eat rice and salty food to be satisfied, and then have some desserts or something.

Corn cupcake ingredients

30g corn flour 40g low-gluten flour

60g granulated sugar 45g milk

3 eggs A few drops of lemon juice

48g salad oil

Corn Cupcakes Recipe

1. Separate the egg white and yolk into two large bowls. The bowl for the egg white should be clean and free of water. Add salad oil and milk to the bowl for the egg yolk, add 20 grams of fine sugar and mix well. Sift in low-gluten flour and corn flour. You can use a manual egg beater to gently mix well.

2. Beat the egg whites with an electric whisk, add sugar and lemon juice during the process, and stir until the egg whites stand up.

3. First, take some of the beaten egg white paste and add it to the egg yolk paste. Use a spatula to gently stir it evenly, then pour in the rest and stir it evenly. (You can preheat the oven to 170 degrees at this time)

4. Put the mixed cake batter into a piping bag and squeeze it into paper cups 80% full (about 11 paper cups can be made). Bake at 170 degrees for about 20 minutes until the cake surface is golden brown.

Corn recipe recommendation: Corn residue porridge

Introduction

These days, there was an outbreak of influenza at my child's school, and he was not immune. He had a cold, a fever, and a poor appetite, so he wanted to drink some soup or porridge, so I made a lot of porridge for him to drink. Here are two simple and nutritious porridges.

Materials

Corn residue

practice

1. After washing the corn residue, add appropriate amount of water and boil it in a pot. It is best to stir the corn residue porridge with a spoon. After the porridge boils, boil it for ten minutes. Before serving, add a little alkaline noodles to make the corn residue porridge sweeter. If you like sweet, you can add white sugar or brown sugar; if you like salty, you can add some pickled cucumbers.