It has a delicate taste like cotton candy! Sponge cupcakes that don't crack, don't retract, and have almost no technical difficulty. Novices can easily master it ~ The surface of the baked cupcakes is smooth and crack-free, and it is very beautiful to make hot stamping or cream decoration. Of course, This cupcake is also soft and delicious ~

# Ingredients #

Eggs: 8

low-gluten flour: 1g

corn oil: 8g

milk: 1g

sugar: 12g

Paper cups: according to your own quantity

#

1. Prepare all the ingredients

2. Prepare two clean containers, which are oil-free and water-free (remember), especially the egg white bowl. If it touches water, the eggs will not be made! Egg white and yolk separation!

Let's deal with the egg yolk and mix well first

3. I use corn germ oil here. If I don't have it at home, I can use ordinary salad oil, as long as it's not peanut oil.

4. Stir well

5. Add milk and mix well

6. Sieve in low-gluten flour

7. Stir until the flour is full by drawing a Z.

8. Prepare to send the egg white. Put the white sugar into it three times. 9. Pour one third of the white sugar when this big bubble appears.

1. After the second time, after the bubble is slightly delicate, add the white sugar for the third time. There are not many big bubbles in the egg white, but most of them have become delicate small bubbles and are sent to hard foam.

11. The bowl is upside down, and the egg white will not drip and slip, which means it is finished.

12. First, put half of the beaten egg white and mix it thoroughly by drawing Z.

13. After mixing it evenly, directly pour the remaining half of the egg white and mix it evenly in the same way.

14. After mixing it thoroughly, you can prepare a measuring cup, which is convenient to pour into paper cups, or you can use a paper bag. Full is fine!

16, gently pick it up and slowly drop it, shaking out bubbles

17, preheat the oven for 1 minutes, brew it at 15 degrees and bake it for 35-4 minutes.

18. Decorate after cooling.

# Tips #

1. Reduce the oven temperature appropriately, with the range of 1~2 degrees Celsius. At the same time, pay attention to the need to extend the baking time to prevent the cake from being undercooked.

2. There may be uneven heating in small domestic ovens, and high ignition temperature may lead to surface cracking. If this is the reason, you can solve it by lowering the position of the baking tray.

3. In the process of beating the protein, if the beating method is improper, there will be big bubbles in the protein. These big bubbles will expand when heated during baking, and once they rise to the surface position, they will burst, and then the surface of the cake will crack.

4. When mixing the meringue and the yolk paste, do not stir in circles to avoid defoaming. Z-shaped rapid mixing. Then pour the mixed cake paste into the container and gently drop it several times, that is, let the container fall freely at a height of about 5CM, so that some big bubbles can be easily driven out.

5. You can squeeze cream on it for decoration.