Cooking Steps

1. 

   Step1:First, prepare the required material

2. 

   Step2:Separate the egg protein and yolk. Put them in two anhydrous containers. Then use an electronic scale to weigh the things used. Separate them and put them in reserve.

3. 

   Step3:Then stir in the yolk. Add 16 grams of sugar and 15 grams of oil and stir well.

4. 

   Step4:Add 32 grams of pure milk and continue to stir until the sugar is close to dissolving.

5. 

   Step5:Then I'll beat the egg white. I'll add the sugar three times. Use the force of five gears to send. Send to a strong state. A strong right angle will appear. (make sure there is no water involved in the process

6. 

   Step6:Take one third of the egg white cream and add it into the mixed yolk liquid, cut it and mix it evenly (do not circle it

7. 

   Step7:Pour the mixed yolk paste into the remaining protein cream. Gently cut and mix. (pay attention to technique and strength

8. 

   Step8:Add the low gluten flour into the batter three times. Cut and mix evenly until there is no powder. (the vessel can be rotated during the cutting and mixing process. Do not circle the vessel

9. 

   Step9:Pour the mixed cake paste into the paper cup respectively. It's OK to fill it up in seven minutes. Then shake the paper cup a few times and put it into the baking tray.

10. 

    Step10:Put the baking tray full of Cupcake paste into the preheating range of 180 degrees. The middle layer is only 20 minutes.