Cooking Steps

1. 

   Step1:Prepare the material according to the picture - A. beat the egg basin - 1.5 egg whites. The beating bowl must be free of water, oil and yolk. Otherwise, it will fail. B. large bowl - 1.5 yolks + 12g sugar + salt + milk + corn oil. C. bowl - 30g sugar. D. bowl - low gluten flour + corn starc

2. 

   Step2:Mix the yolk, sugar, salt, milk and corn oil with the egg beater.

3. 

   Step3:After mixing the low gluten flour and corn starch evenly, sift them into the yolk paste, and mix them evenly with the Z shape of the beater until they are smooth and free of particles.

4. 

   Step4:Whisk the egg white. Add sugar to the egg white three times when the egg white is coarse, fine and delicate. Beat the egg white to dryness. Preheat the oven. Heat up and down. 140 degrees.

5. 

   Step5:Add 1 / 3 of the egg white into the yolk paste to make a bottom, scrape the edge and mix evenly. Then add 1 / 3 of the egg white into the yolk paste to make a bottom, scrape the edge and mix evenly. Finally, pour all the yolk paste into the egg white to make a bottom, scrape the edge and mix evenly.

6. 

   Step6:Pour it into a 6-inch heart-shaped mould or 4 medium paper cups. Shake it horizontally for a few times. Then raise the mould by about two centimeters. Hit the table vigorously and shake out the big bubbles.

7. 

   Step7:In the oven. Up and down. 140 degrees. Lower. 40 minutes.

8. 

   Step8:When the cake is out of the oven, drop the cake and mould to the floor a few times at a height of 30cm, and then buckle the mould on the grill upside down. It can be demoulded in three hours or overnight.

9. 

   Step9:After demoulding.

10. 

    Step10:Back.

11. 

    Step11:After the cupcakes come out.

12. 

    Step12:Back off a little for a while until it cools down.

13. 

    Step13:Simple decoration.