Cooking Steps

1. 

   Step1:Separate protein and yolk, and put them into oil-free and water-free containers.

2. 

   Step2:Mix corn oil with pure milk. Add yolk. Beat well with egg.

3. 

   Step3:Sift in the low powder. Beat with egg until there is no dry powder.

4. 

   Step4:Add a few drops of lemon juice or white vinegar to the egg whites, add fine sugar, and use the electric egg beater to beat until it is wet and foamy at a low speed (i.e. the egg beater has a small upright hook).

5. 

   Step5:Take one third of the egg white cream and put it into the yolk paste. Mix well.

6. 

   Step6:Pour the batter into the remaining cream. Use a spatula to mix well.

7. 

   Step7:Put the mixed cake paste into the flower mounting bag. Divide it into paper cups. Fill it with 8 points. Shake it slightly for a few times. Shake out big bubbles.

8. 

   Step8:Put it into the middle layer of the preheated oven. Heat up and down for 150 ℃. 30 minutes.

9. 

   Step9:Bake them and turn them upside down to cool them.

10. 

    Step10:Add the cream to the sugar powder. Beat at low speed to 8 and distribute. Mix well with a spatula.

11. 

    Step11:The whipped cream is put into the flower mounting bag. The 1m flower mounting mouth is used.

12. 

    Step12:Squeeze your favorite pattern on the cupcake and decorate it with sugar beads.

13. 

    Step13:Finished drawings.