Ingredients: 3 eggs (95g of egg white and 50g of yolk), 35g of corn oil, 40g of milk, 40g of sugar and 55g of low-gluten flour.

Production method:

1. First, separate the egg yolk from the egg white, add milk and corn oil into the egg yolk basin, and stir and mix evenly;

2. Sieve in low powder, and stir evenly in zigzag shape until smooth and particle-free;

3. The protein basin should be clean, oil-free and water-free. First, put the protein bowl in the refrigerator and freeze it for about 10 minute. It is better to have a little ice residue on the surface. Squeeze a few drops of lemon juice into it, beat it with electric egg beater, and then beat it with sugar several times until the eggbeater has a sharp corner with a hook.

4. First, divide the meringue into yolk paste, mix it evenly, and then pour it back into the meringue basin to continue mixing;

5. Finally, the whipped cream should be light and delicate, and then put it in a piping bag;

6. Finally, squeeze it into a paper cup and it will be full in 7-8 minutes;

7. Preheat the oven in advance, first turn on 120, then turn off 140 and bake for 15 minutes, then turn on 140 and then turn off 150 and bake for about 10 minutes. The oven temperature is for reference only;

8. The tissue of the cupcakes made by this method is particularly delicate and soft, and will not shrink or collapse. It can be eaten directly or tasted after decoration.