Mini cupcakes

Ingredients: 32g milk, 32g low-gluten flour, 2 eggs, 25g sugar and 20g corn oil.

Drop a few drops of lemon juice into the egg white, add sugar three times until it has a small sharp corner, take one third and mix it evenly, pour it back into the egg white cream and mix it evenly, put it into a paper bag and squeeze it into a mold. Preheat the oven at 130 degrees for 30 minutes, and turn to 140 degrees 10 minutes.