How to make South Korean pomelo cupcake

Diseases caused by diet can’t be bought back. If you understand this sentence, would you still dare to eat everywhere? Although there are conscientious businesses, most of them are not. So to save your life, you'd better go home and do it yourself. Now, let me teach you how to make South Korean Pomelo Cup Cake.

1. Prepare the materials.

2.121 Use a flour sieve to sift in the flour. Do not add it all at once, but add it in three times. Do not stir while rotating. Use a rubber spatula to mix it evenly without any powder particles.

3.212 Separate the egg yolk and egg white, beat the egg yolk first, add 2 teaspoons of sugar, add 2 teaspoons after beating well, add essence, beat well again, add 3 teaspoons of salad oil, beat well again, add 4 teaspoons of salad oil, then beat well, add the pomelo, and beat well again.

4. Beat 3 egg whites. You will need 4 teaspoons of sugar and 0.5 teaspoons of lemon essence. Add the sugar in two batches. Then beat the egg whites until they do not fall apart immediately when turned over with a spoon and can stand for 10-20 seconds.

5. Add 1/3 of the beaten egg whites to the egg yolk mixture. Add 2 teaspoons of RNM wine and mix well using a cutting and mixing method.

6. Add the batter you just prepared into the remaining 2/3 of the egg whites and mix well using the cutting and mixing method.

7. Prepare cake cups and cup papers.

8. Pour the batter until 80% full.

9. Vibrate the baking tray vigorously a few times to let the large bubbles escape, then bake in a preheated oven at 350F for about 30 minutes.

10. The finished product is out.

Seeing this, don’t be scared by the recipe of South Korean Pomelo Cup Cake introduced above. Although the process is a bit longer, it is very coherent when actually done. So just do it while it is still fresh in your memory.