Eggs 7 grams of food

Low-gluten flour140g

Cream 250 mg

Appropriate amount of mango and kiwi fruit

6 drops of lemon juice

60 grams of milk and water

2 grams of baking powder

Cashew nuts and chocolate beans are appropriate.

Sugar powder 140g

Proper homemade mulberry jam

40 grams of powdered sugar

A little salt

Salad oil 60

Recipe practice:

1. Divide the egg into egg white and egg white, mix the yolk and sugar, and beat with a hand beater until the sugar dissolves. Add salt, stir well, add salad oil in three times and stir well, add milk and stir well to form egg paste. Sift the low-gluten flour and baking powder and add them to the egg yolk paste.

2. Add lemon juice to egg white, beat with electric egg beater until it is rough, and add 1/3 sugar. Stir until the foam is fine, add 1/3 sugar and beat until wet, add the last 1/3 sugar and beat until dry. Add it into the batter three times and stir well.

3. Preheat the oven at 200 degrees 10 minute, pour the batter into the paper cup and tap gently. Add raisins or cashews according to personal preference. In the middle layer of the oven, heat at 150℃ and bake at 180℃ for 50 minutes. (Firepower is adjusted according to your own oven), demoulding and cooling.

4. Stir the whipped cream and sugar, cut the cupcake into two pieces and coat it with cream, fruit and jam. It tastes better in the refrigerator.

Recipe tip: Small paper cups can be easily demoulded with oil paper. If you don't have a revolving cake table at home, you can use a revolving plate in the microwave oven at home instead.