How to make a cup cake that will not collapse 100%

After a busy day of work and study, it is really tiring to prepare dinner with an hungry body. The recipe for making a 100% non-slumping cupcake is simple and easy to learn. All you need is a wok. No need to fry, deep-fry or stew. Just serve it with clear soup and you can enjoy the delicious taste.

1. Ensure that the container is free of water and oil, separate the egg white and protein, mix the milk and olive oil with a manual egg beater, weigh and prepare other ingredients, and preheat the oven to 160 degrees;

2. Use an electric whisk to beat the egg whites until they are foamy, add sugar three times, and beat until they are dry foam (pick until they stand up);

3. Pour the egg yolk into the egg white and mix evenly (do not make circles);

4. Sift the low flour into the mixture, cut and mix evenly, add milk and olive oil, cut and mix evenly again, pour into paper cups and put them in the middle layer of the oven. Remove from the oven after 20 minutes.

It is convenient to eat in a restaurant, but we have no idea whether the food is hygienic or not. It is safer to cook by yourself. You might as well learn how to make a cupcake that will be 100% non-slump.