2. Add a few drops of lemon juice, salt 1g to help, and 60g of sugar to the egg pot.
3. Stir the ingredients with a mid-range whisk.
With the passage of time, I saw that the egg liquid slowly turned into a foam state. The color of the egg liquid began to fade gradually.
5. When the foam with obvious resistance is formed, lift the eggbeater and draw a number 8 on the surface. If 10 seconds later disappears, it will be almost good. After 1 min, the big bubbles were eliminated and the egg liquid tended to be stable and delicate. Send it out.
6, milk and corn oil, stir with a manual blender.
7. Sift the cake powder into the egg mixture.
8. You can sieve a part, cut and mix a part, and pay attention to cutting and mixing. Sift it in once, but be careful not to leave powder when cutting.
9, twice, shovel a shovel of egg liquid into the water, gently and quickly cut and mix.
10, pour the stirred egg liquid into a large basin, stir and cut again.
1 1, preheat the oven. Put the egg liquid into a piping bag and squeeze it into the mold with the piping bag.
12, oven on and off 160 degrees, 30 minutes. Bake a cupcake. The specific data depends on the power adjustment of each oven.
13. Wash strawberries and cherries and dry them for later use.
14. Put the whipped cream into a basin and add 20g of fine sugar. The eggbeater is in the middle range, and it is patiently sent to a creamy state. Cream whipping, like meringue whipping, must be in place. I feel that the resistance of the mixing head is obvious, the lines are not easy to disappear, and the toothpick will not fall off.
15. Similarly, put the cream in a paper bag and squeeze it into a cupcake.