Ingredients used: 50g of low-gluten flour, 2 egg yolks, 15g of granulated sugar, 20g of peanut oil (or refined oil), 30g of water, 2 egg whites, 40g of granulated sugar

Cupcake practice steps:

1. Prepare the ingredients

2. Separate the yolks and whites with two containers without oil or water, and then start to make the yolk paste, in the Add 15g of sugar to the egg yolks

3. Stir well

4. Add water

5. Stir well

6. Add the peanut oil

7. Continue to stir well and beat for a while longer, until white bubbles appear

8. Sift in the low-gluten flour

9. Stir well and wait for use

10. Start making meringue, use an electric whisk to mix the egg whites, add one-third of the sugar when bubbles appear

11. Continue mixing until the bubbles are fine, then add one-third of the sugar

12. Continue mixing, lift the whisk and add the remaining one-third of the sugar when the curved hooks are visible

13. Continue mixing until the wet foams are formed. Lift the beater to see the curved tip

14. Preheat the oven, take one-third of the meringue mixture into the egg yolk paste

15. Use a spatula to quickly cut and mix evenly and then add one-third of the meringue

16. Pour the mixed egg yolk paste into the remaining meringue

17!

18. Pour the cake batter into a measuring cup or a piping bag

19. Pour the cake batter into the pre-prepared cups

20. Place in the preheated oven, top and bottom, upper heat 130 degrees, lower heat 110 degrees, bake for 40 minutes

21. Note:

Tips:

Egg yolks must be whisked into place after adding water and oil, and the meringue must be whipped into place, so that the cake taste is more delicate and smooth.