Cooking Steps

1. 

   Step1:Good emulsification of milk and corn oi

2. 

   Step2:Add sifted low gluten flour. Mix well. Do not mix in circle

3. 

   Step3:Add the yolk and mix well. Do not mix in circle

4. 

   Step4:The protein is frozen to a surface film. The eggbeater breaks it up at high speed. Add the first sugar and starch (I put both sugar and starch in the same bowl

5. 

   Step5:High speed until white. Second suga

6. 

   Step6:It's OK to play a little sharp corner

7. 

   Step7:Mix the yolk batter first, in case there is dried batter on the edge. Take a small part to the egg yolk paste plate. Mix wel

8. 

   Step8:Pour the yolk batter into the batter. Mix wel

9. 

   Step9:Put in a flower mounting bag. Squeeze into a cupcake Cu

10. 

    Step10:Preheat 120 ℃, middle layer, heat up and down 110 ℃, bake for 20 minute

11. 

    Step11:Increase 120 degrees. Bake for 5 minutes. Bake for 140 degrees and 15 minutes with hot air function. Bake for 15 minutes with hot air at 160 degrees

12. 

    Step12:Finished produc