Cooking Steps

1. 

   Step1:This is the raw material. It's very simple. I forgot to put the lemon in the fridg

2. 

   Step2:One whole egg and two yolks in a bow

3. 

   Step3:Add salad oil and stir evenl

4. 

   Step4:After mixing evenly, add the sifted low gluten flour and mix evenly (if there is no low gluten flour, it can be replaced by 24g ordinary flour + 6G corn starch). After mixing, put it aside to prepare the egg whit

5. 

   Step5:Beat the egg white in a clean and waterless containe

6. 

   Step6:Add 10g sugar firs

7. 

   Step7:Squeeze in a few drops of lemon juice (I'm mainly trying to get rid of the fishy and stable egg white

8. 

   Step8:Start to beat the remaining white sugar and add it twic

9. 

   Step9:This is a good egg whit

10. 

    Step10:First add a third of the egg white to make a cross stir (mainly to prevent the egg white from defoaming

11. 

    Step11:Mix the yolk batter and pour it into the remaining two-thirds of the egg white. Also, make a cross and stir evenly for a long time

12. 

    Step12:Load the mounting bag and squeeze it into the baking tray where the paper holder is placed (or directly pour it into the paper holder

13. 

    Step13:Heat up and down the oven at 160 ℃ for 30 minutes (preheat for 10 minutes first

14. 

    Step14:30 minutes later, the delicious cupcakes will come out. You can also send some light cream for decoration