Cooking Steps

1. 

   Step1:The egg white and yolk should be separated. The separator can also be used manually for more convenient attention ⚠️ -Two containers should be free of oil and water. Really, they should be free of oil and wate

2. 

   Step2:Eggs should not be too small, about 6370g each. I choose 65g each

3. 

   Step3:If 30g corn oil is added to the yolk, 35g white granulated sugar can be added instead of soybean oil

4. 

   Step4:Continue to add 65g milk into the yolk. Do not use a cup or other weights. Use a hand beater or chopsticks to mix the above ingredients without limitation

5. 

   Step5:Continue to add 100g of low gluten flour, low gluten, low gluten and low gluten into the yolk, and then use the egg beater Z-shape to stir. The key Z-shape is not to beat in circles

6. 

   Step6:Let's put down the yolk bowl and go to the egg white. First add 10g sugar to the egg white. Use the eggbeater for one or two gears to make big bubbles. Then add 10g sugar to the egg white. Continue to use the eggbeater to kill those who don't succeed. You can also add a drop or two of lemon juice to promote the killing

7. 

   Step7:Until the bubbles are fine, add 10g sugar and continue to bea

8. 

   Step8:In the end, there's a little resistance like this. Take it up. There's a hook. Ha ha ha. The hook in the picture is at the bottom. You can't see it. It's successful

9. 

   Step9:Put one-third of the beaten protein into the egg yolk container, stir fry it up like a dish, put the scraper into the bottom of the basin, stir it up until it is well mixed, then mix one-third into the egg yolk container, stir it up, and then add the last protein into the egg yolk container, and mix it up

10. 

    Step10:OK, all the little things we need to meet yo

11. 

    Step11:Pour it into a paper cup or silica gel mold and shake it for several times to drive away the naughty bubble

12. 

    Step12:Put it in the oven of 150 ℃ and preheat for 10 minutes, and immediately change the temperature to 160 ℃ and 23 minute

13. 

    Step13:Ding ou

14. 

    Step14:After entering the oven for more than ten minutes, I could smell the fragrance of the cake. It was very delicate. After the silicone cake was demoulded, the back of the cake was very smooth. I ate up all the food

15. 

    Step15:It's also important to look good. That's why I don't make Qifeng cake. Cupcakes are also short-lived and have foreign trade associations