Cooking Steps

1. 

   Step1:Material preparatio

2. 

   Step2:Pour warm water and corn oil into the basin. Stir well by hand

3. 

   Step3:Sift in low gluten flou

4. 

   Step4:Mix evenly. Do not over mix the zigzag to prevent the low gluten flour from rising

5. 

   Step5:Pour in the yolk, stir well and set asid

6. 

   Step6:Add white vinegar to the egg white. At first, whisk it at high speed. Beat it to the fish eye and add the first sugar. Continue to whisk it at high speed with obvious lines and the second sugar. Beat it for a while to melt the sugar. Try adding the third sugar with resistance. At this time, change it to vulgar whisk. The purpose is to remove the bubbles in the egg white

7. 

   Step7:Take half of the protein and put it into the yolk paste. Mix wel

8. 

   Step8:Then pour the mixture into the albumen pot and copy it evenly. Put it into the flower mounting bag

9. 

   Step9:Squeeze into a paper cup. I forgot to take a picture of this one. The picture was found online

10. 

    Step10:After baking, spread salad dressing on top of cupcakes. Sprinkle with meat floss