Cooking Steps

1. 

   Step1:Put the milk, yolk and corn oil in a bowl with 10g sugar. Sift the low gluten flour and baking powder into the yolk liquid. Then mix them up and down until they are free of particle

2. 

   Step2:First add lemon juice to the protein. Set the eggbeater to low speed (the third gear I use) and beat it to the fisheye shape. Add the remaining 35g of 1 / 3 fine sugar.

3. 

   Step3:Continue to use low speed. When the protein becomes thicker, add 1/3 fine sugar. Keep the speed low. Keep stirring.

4. 

   Step4:When the protein becomes thicker and there are lines, add the last third of white sugar and continue to beat. When the beater is lifted and the protein on the beater can pull out the curved sharp corner, it means that it has reached the wet foaming.

5. 

   Step5:After the wet foaming, adjust the speed of the eggbeater from the original low speed to the medium high speed. Continue to beat. Until the egg beater is lifted, there are two upright and short sharp corners on the two egg beaters. When the egg beater is shaken left and right, the small sharp corners will not bend. It means that the dry foaming has been achieved. The beating can be stopped.

6. 

   Step6:Take about one third of the protein. Stir it up and down evenly. It's better not to defoamer

7. 

   Step7:Pour the mixed yolk paste into the beaten egg white, then mix it up and down to prevent defoaming

8. 

   Step8:Pour the batter into the decoration bag; (it's better to put the decoration bag in the cup

9. 

   Step9:Squeeze the batter into the paper cup (about 6 or 7 minutes full) . squeeze all in tur

10. 

    Step10:Sprinkle chocolate beans in a paper cup

11. 

    Step11:Preheat the oven at 150 ℃ for 5 ℃. Then send the cupcakes to the oven. Bake at 135 ℃ for 30 minutes

12. 

    Step12:Baked chocolate waffle cak

13. 

    Step13:Turn it upside down until it's cool. It's edible.

14. 

    Step14:Finished product