Chinese Food

Cooking Steps

1. 

   Step1:1. Pour the milk and corn oil into a bowl and stir until emulsified.

2. 

   Step2:2. Sift in low powder.

3. 

   Step3:3. Stir until there is no dry powder.

4. 

   Step4:4. Add the yolk.

5. 

   Step5:5. Stir evenly.

6. 

   Step6:6. The protein is added into the granulated sugar for three times and then sent to the hard foaming.

7. 

   Step7:7. Take one third of the protein paste and add it into the yolk paste, cut and mix evenly.

8. 

   Step8:8. Pour the yolk paste into the albumen paste and mix well.

9. 

   Step9:9. Stir the batter evenly.

10. 

    Step10:10. Pour it into the KT paper cup.

11. 

    Step11:11. Put it into the preheated oven. 160 ℃ for 23 minutes or s

12. 

    Step12:12. Add a few drops of vanilla essence and sugar to the cream.

13. 

    Step13:13. Send until there is a clear pattern. The buckle will not flow.

14. 

    Step14:14. After being sent, it was put into a mounting bag.

15. 

    Step15:15. Squeeze it into a cupcake and decorate it with rainbow sugar.

16. 

    Step16:Finished product drawin

17. 

    Step17:Finished product drawin

18. 

    Step18:Finished product drawin