Cooking Steps

1. 

   Step1:Put the eggs into a basin without water or oi

2. 

   Step2:Break up the eggs with a beater

3. 

   Step3:First, pour a quarter of the sugar into the whole egg. Beat with the whisk at a medium speed.

4. 

   Step4:Add the sugar four times in the middle. In the process of beating, the whole egg will become more and more thick, the color will become lighter, and the pattern will gradually appear.

5. 

   Step5:When the eggbeater is lifted, the liquid on the head of the eggbeater will not drip quickly, and the pattern drawn in the basin will not disappear soon. A lot of friends say that it's hard to pass the whole egg. Here I'd like to share a trick with you - put a pot of warm water under the egg beating. It's easy to pass the egg

6. 

   Step6:Mix the milk and corn oil with a hand beater. Set aside.

7. 

   Step7:Sift the gluten flour into the batter three times. Mix the last time you add it.

8. 

   Step8:Batter after mixing

9. 

   Step9:Pour the mixed milk and corn oil into the batter. Stir quickly and evenly.

10. 

    Step10:Put the mixed batter into the decoration bag

11. 

    Step11:Squeeze the batter into the mould for about 78 minutes. Squeeze all the batters in turn. Shake out bubbles with both hands holding the mould

12. 

    Step12:Preheat the oven at 155 ℃ for 5 minutes. Put the batter mould in the middle layer of the oven and heat it up and down at 155 ℃ for 20 minutes. (the specific temperature should be adjusted according to the oven temperature)

13. 

    Step13:Sponge cupcakes coming out of the oven

14. 

    Step14:Finished product. Not bad. No cracking. No collapse.

15. 

    Step15:Perfect. (*^__ ^*) hee hee