Cooking Steps

1. 

   Step1:Get all the materials read

2. 

   Step2:Milk and butter should be stirred in hot water until they are completely melted. They should be dried to room temperature for standby

3. 

   Step3:Separate egg yolk and egg white. Put them into a bowl without oil or water

4. 

   Step4:Drop a few drops of lemon juice into the egg white. Use the electric eggbeater to whisk it to the rough state at a low spee

5. 

   Step5:Then add the sugar in three time

6. 

   Step6:Continue to send to dry foaming state. It is elastic and has straight tip when it is lifted u

7. 

   Step7:Then pour the yolk into the egg cream. Continue to beat until it has texture

8. 

   Step8:Sift in low gluten flour. Stir with silica gel scraper until there is no dry flour

9. 

   Step9:Pour buttermilk into the batte

10. 

    Step10:Use a scraper to mix evenly from the bottom to the top diagonall

11. 

    Step11:Turned batter is bright and smoot

12. 

    Step12:Put the batter into the decoration ba

13. 

    Step13:Squeeze into paper cups. Fill each cup to 8 points ful

14. 

    Step14:Knock a few times at last. Shake out bubble

15. 

    Step15:Put in the preheated oven. Bake in the middle of 160 ℃ for 30 minute

16. 

    Step16:After it's out of the furnace, shake it a few times to force out the hot air at the botto

17. 

    Step17:Then put the cake on the cooling rack to cool i

18. 

    Step18:Squeeze flowers. Decorate with biscuit

19. 

    Step19:This sponge cupcake is very suitable for mounting flowers and covering sugar skin. It will not shrink and collapse after baking, and it will not expand too much. The top radian is almost the perfect radian for applying cream or covering sugar skin