How to make twist cup cake

When you drag your tired body back home, if someone has prepared a delicious meal waiting for you, you will definitely feel happy. But if not, would you do it yourself? Now, let me teach you how to make a twisted cupcake.

1.12 Take out the eggs that have been refrigerated overnight, separate the egg whites and egg whites, and place them in oil-free and water-free basins.

2.21 Add yogurt to the egg yolk and beat with a hand whisk, then add corn oil and beat until the oil and water are evenly mixed.

3. Sift the flour into the egg yolk paste three times, mix in a clockwise circle to avoid stirring the flour to make it gluten-free.

4. Add a few drops of white vinegar to the egg whites, beat with a whisk at low speed to create large bubbles, commonly known as fish eye bubbles, then add one third of sugar

5. When the egg whites become fine, add one-third of sugar. Beat the egg whites at medium-high speed. When the egg whites have lines, add the last one-third of sugar. Stop beating the egg whites until they are dry and foamy, that is, when the egg whites are lifted, sharp and short corners appear.

6. Scoop out one-third of the egg white and put it into the egg yolk paste, cut and mix evenly

7. Scoop out one-third of the mixture, mix well, then pour it into the egg white paste and mix well

8. Use piping tape or pour directly into the mold to shake out the bubbles. Preheat the oven to 15 degrees for 20 minutes

9. Beat the whipped cream and two tablespoons of sugar at low speed until clear lines appear. Put it into piping bag and squeeze it onto the cold cake

The steps for making twist cupcakes have been introduced, so you can go into the kitchen and prepare to put them into practice. I believe that after a few times of practice, you will be able to complete the preparation of this delicacy, and you will definitely be extremely excited then.