Cooking Steps

1. 

   Step1:1. Put egg yolk and protein in a large bowl without water or oil. Mix egg yolk, corn oil and fresh orange juice evenl

2. 

   Step2:3. Add 25g white granulated sugar into the large bowl filled with protein. Use the egg beater to beat the protein. Add the same amount of white granulated sugar twice in succession. Continue beating until the protein is wet foaming. Pull up the egg beater to see the sharp corner

3. 

   Step3:2. After mixing the yolk mixture, sift in the low powder. Use the scraper to cut back and forth quickly and mix well. The batter is smooth and particle free

4. 

   Step4:5. Mix the egg yolk lake with the egg white according to Qifeng cake. Divide the batter into paper cups with a mounting bag. Each paper cup can be filled with about 8 minutes. It's easy to lose control of shape when it's inflated. My one is a little ful

5. 

   Step5:Preheat the 6 electric oven to 170 ℃. Put the paper cup on the baking tray and put it in the middle of the oven. Bake for 30 minutes. After baking, take out the Qifeng cup cake immediately. Turn it upside down on the air rack until it's cool. Some over inflated parts will be flattene

6. 

   Step6:7.150g light cream, add 15g white sugar and beat with egg beater. Then put it into flower mounting bag and squeeze it out to make cream decoration for cupcakes. It's a six tooth flower mounting mouth.

7. 

   Step7:Look at the finished product. It's not bad.

8. 

   Step8:Come agai