Main ingredients: 4 eggs, 96g of low gluten flour.

Accessories: salad oil 64 ml, for egg yolks, 24 grams of sugar, 56 grams of sugar for egg whites, 64 ml of milk, 1 tsp of white vinegar.

Cupcake practice:

1, egg yolks and egg white separation, egg white beat separated egg yolks into the oil-free and water-free basin.

2, separated egg yolks.

3, powder sifted.

4, egg yolks add sugar, oil.

5, mix well.

6. Sift in the low gluten flour.

7: Add milk and mix well to form egg yolk batter.

8, beat the egg white until coarse foam.

9, add a few drops of white vinegar.

10, continue to beat.

11, add sugar for the first time.

12, the second addition of sugar.

13, three times with sugar.

14, beat until stiff peaks.

15, with a spatula to dig one-third of the egg white into the egg yolk batter.

16, mix well and pour all the egg yolk mixture into the egg white.

17: Toss well.

18, into the paper cups seven minutes full.

19, put into 175 degrees preheated oven, 20 minutes.

20, finished.