Cooking Steps

1. 

   Step1:First, prepare the ingredients for the cupcakes. Sift the low gluten flour.

2. 

   Step2:Put the whole egg into the egg beating basin (no water and no oil basin. Clean it with kitchen paper if necessary.)

3. 

   Step3:Pour 80 grams of sugar into the whole egg.

4. 

   Step4:Beat the whole egg. Find another basin. Pour in some hot water. It's convenient to beat with hot water.

5. 

   Step5:At the middle and high speed, keep sending until you mention the beating head. Draw 8 words for the dripped egg liquid. It will not disappear for a long time. Or when you mention the beating head, the egg liquid on the beating head will not dribble.

6. 

   Step6:Then beat for 2 minutes at a low level to make the batter more delicate. (this makes the bubble of the previously beaten egg liquid smaller. The egg liquid looks more delicate.)

7. 

   Step7:Pour the low gluten flour in two parts. Use cutting or turning to mix it quickly and evenly.

8. 

   Step8:Add the low gluten flour for the second time.

9. 

   Step9:The technique of turning and mixing can be stopped when there is no powder. There is no need to over mix.

10. 

    Step10:Corn oil mixed with milk. (preheat the oven in advance at this time. 160 degrees.)

11. 

    Step11:Mix the milk and corn oil by hand and pour them into milk.

12. 

    Step12:Pour a small amount of egg paste into the milk mixture. Stir well with a spatula.

13. 

    Step13:Then pour it into the whole egg paste.

14. 

    Step14:Pour in. Stir quickly and evenly. (the same is the technique of mixing.)

15. 

    Step15:Then take out the mold. Put on the paper holder.

16. 

    Step16:Squeeze the batter into the paper cup.

17. 

    Step17:Just squeeze it all into the batter. Eight minutes is enough. Lift up the mold again. Shake it a few times. Shake out the bubbles.

18. 

    Step18:In the oven. 160 degrees. Bake for 30 minutes. middle level.

19. 

    Step19:The state of baking. Sponge cakes do not crack.

20. 

    Step20:Bake. Remove from oven. Cool.

21. 

    Step21:At this time, we can take out the light cream. And the fine sugar. And we can send the light cream.

22. 

    Step22:Because it's used for mounting flowers, it's better to beat the cream until it has obvious lines. But you should also pay attention to it. You can't beat it too much. Then the cream will be dull. Don't be afraid to pass the failure. Only if you have failed, you will understand that you need to play less next time. Then you need to play less. I've practiced many times before I realized it.

23. 

    Step23:Let's start with a picture without cream on it.

24. 

    Step24:I use a 1m mounting mout

25. 

    Step25:

26. 

    Step26:

27. 

    Step27: