杏仁紙杯蛋糕，完全無油，健康沒負擔

低卡無油小蛋糕｜杏仁紙杯蛋糕|||完全無油的紙杯蛋糕，健康沒負擔，小寶寶也很喜歡吃！通過燙麵的手法，口感像戚風還要綿軟、濕潤、細膩，入口感覺像棉花糖一樣。

需要注意兩個細節就肯定沒問題啦：1、燙麵後麵糊要流動狀態，由於麵粉吸水性不同，適量加減水份；2、蛋白要打發至硬性發泡

🌟材料：

低筋麵粉50g、清水60g、雞蛋3個（55g左右）、細砂糖35g、玉米澱粉3g、杏仁片適量、檸檬汁幾滴

🌟步驟：

1、蛋黃、蛋白分離，蛋黃蓋保鮮膜，蛋白放入冰箱冷凍半小時-1小時；低粉過篩兩遍

2、清水加熱至65-68度之間，倒入低粉中，快速攪勻，如果太干就加水，需要麵糊可流動的狀態

3、加入蛋黃攪勻備用

4、蛋白從冰箱取出，冷凍到有冰渣狀態，打發至出泡沫加檸檬汁，打發出細膩泡沫加第一次糖，輕微紋路加第二次糖，7、8分發加第三次糖並加入玉米澱粉，最終打發至硬性發泡，蛋白有光澤提起打蛋器有直立尖角（夏天太熱開空調打蛋白）

5、取三分之一蛋白加入到蛋黃糊中，拌勻後倒入蛋白中，翻版拌勻倒入模具，撒杏仁片

6、烤箱130度預熱，130度烘烤30分鐘，150度烘烤20分鐘，關火燜3分鐘

Low-calorie oil-free cupcakes | Almond cupcakes ||| Completely oil-free cupcakes, healthy and burden-free, babies also like to eat! Through the method of blanching the dough, the taste is like chiffon, soft, moist, and delicate, and it feels like marshmallows when you eat it.

There will be no problem if you pay attention to two details: 1. The batter should be in a flowing state after blanching the dough. Due to the different water absorption of flour, add or reduce water in appropriate amounts; 2. The egg whites should be beaten until hard foaming

🌟Ingredients:

50g low-gluten flour, 60g water, 3 eggs (about 55g), 35g fine sugar, 3g corn starch, appropriate amount of almond slices, and a few drops of lemon juice

🌟Steps:

1. Separate the egg yolk and egg white, cover the egg yolk with plastic wrap, and put the egg white in the refrigerator for half an hour to 1 hour; sift the low flour twice

2. Heat the water to between 65-68 degrees, pour it into the low flour, stir quickly, add water if it is too dry, and the batter needs to be flowing

3. Add egg yolk and stir well for later use

4. Take the egg white out of the refrigerator, freeze it until there is ice residue, beat it until foamy, add lemon juice, beat it until fine foam, add the first sugar, add the second sugar when there are slight lines, add the third sugar and corn starch at 7-8 points, finally beat it until hard foam, the egg white is shiny and the egg beater has a vertical sharp corner (it is too hot in summer to turn on the air conditioner to beat the egg white)

5. Take one-third of the egg white and add it to the egg yolk paste, mix well and pour it into the egg white, turn it over and mix well, pour it into the mold, sprinkle with almond slices

6. Preheat the oven to 130 degrees, bake at 130 degrees for 30 minutes, bake at 150 degrees for 20 minutes, turn off the heat and simmer for 3 minutes