Mini cupcakes

Formula:

Corn oil: 27g, milk: 27g, low-gluten flour: 4g, eggs: 2, fine sugar: 3g.

Practice:

1. Stir corn oil with milk until emulsified, sift in low-gluten flour and stir well, then add egg yolk and stir well.

2. Freeze the egg white in advance until there is small ice residue on the edge, add sugar for three times, and send it to a small hook.

3. Add a small amount of egg white cream to the egg yolk paste, stir it evenly, and pour it into the remaining egg white cream and stir it evenly.

4. Pour it into the piping bag and squeeze it into the mold for 8 minutes.

5. Bake in the oven at 13 degrees from top to bottom for 4 minutes.