Rose strawberry cream cup: milk 20g low-gluten flour 30g eggs two strawberries 25g fine sugar 5g corn oil 15g.
Colorful pineapple cream cup: milk 20g low-gluten flour 30g eggs two pineapple coconut milk 15g fine sugar 5g corn oil 15g.
White peach and oolong cream cup: 20g milk, 30g low-gluten flour, 30g eggs, two peaches, 5g fine sugar and corn oil 15g.
Vanilla orange cream cup: milk 20g low-gluten flour 30g eggs two vanilla cream 80g fine sugar 5g corn oil 15g.
Taro butter cup: 20g milk, 30g low-gluten flour, 30 g eggs, two taro purees, 25g fine sugar, 5g corn oil15 g.
Coconut latte cream cup: milk 20g low-gluten flour 30g eggs two coconut flour 10g fine sugar 5g corn oil 15g.
Production process:
1. Put the egg white and egg yolk into the container respectively. The container of egg white must be clean, water-free and oil-free, only egg white.
2. Drop a little lemon juice into the egg white, add the fine sugar into the egg white three times, and pick it up in a small triangle.
3. Put all the milk, corn, oil, salt and fine sugar into the egg yolk, stir with an eggbeater, then add low flour and corn starch and stir again.
4. Preheat the oven first, add the egg white into the yolk paste three times, stir it up and down evenly, pour the batter into the paper cup until it is eight minutes full, and you can make almost eight cupcakes.
5. Up and down the oven 130 degrees for 35 minutes, pay attention to the surface adjustment temperature at any time, and finally decorate.