Whole Egg Cupcakes

Overview

This full-liquid cake tastes great and is easy to make. Just whip it up and don't worry about defoaming.

Have materials ready.
Crack the eggs into a basin that is oil-free and water-free, and then pour in the fine sugar. Beat in 40 degree water.
Use a whisk to beat until the egg liquid can form a figure 8 pattern when you lift the whisk head and it will not disappear in just a few seconds.
Sift in low-gluten flour
Use a spatula to stir evenly from bottom to top.
Add 30 grams of corn oil.
Add corn oil and stir evenly from bottom to top with a spatula.
Pour the cake batter into the paper cup until it is 80% full.
Place in the preheated oven and bake at 160 degrees for 30 minutes
Finished product