Yangzhi Ganache Cream Cup: Milk 20g Gluten Flour 30g Eggs Two Mango Popping Beads Sugar 5g Corn Oil 15g

Rose Strawberry Cream Cup: Milk 20g Gluten Flour 30g Eggs Two Strawberries 25g Sugar 5g Corn Oil 15g

Glistening Pineapple Cream Cup: Milk 20g Gluten Flour 30g Eggs Two Pineapple Coconut Milk 15g Sugar 5g corn oil 15g

White Peach Oolong Cream Cup: Milk 20g Gluten Flour 30g Eggs Two Peach Boo Boo Sugar 5g Corn Oil 15g

Vanilla Orange Cream Cup: Milk 20g Gluten Flour 30g Eggs Two Vanilla Cream 80g Sugar 5g Corn Oil 15g

Taro Boo Boo Cream Cup: Milk 20g Gluten Flour 30g Eggs Two Taro Boo Boo Sugar 5g Corn Oil 15g

Taro Boo Boo Cream Cup: Milk 20g Gluten Flour 30g Taro Boo Boo 30g eggs two taro boo boo 25g sugar 5g corn oil 15g

Coconut latte cream cup: milk 20g gluten flour 30g eggs two coconut flour 10g sugar 5g corn oil 15g

Making process:

1. will be the egg white and yolks were placed in containers, egg white containers must be clean without water and oil, only egg white

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2. egg white drop a little lemon juice, the sugar in three parts into the egg white whipped, pick up a small triangle state

3. milk corn oil salt sugar, all into the egg yolks, with a whisk whipped fusion, add low-flour and corn starch again whipped fusion

4. preheat the oven will be the first egg white three times added to the yolk paste, mixing up and down well The batter will be poured into paper cups eight full, you can do almost 8 cupcakes

5. Oven up and down 130 degrees for 35 minutes, the temperature is always concerned about the surface to adjust, and finally decorate