Production process:

Ingredients: Eggs: 3 low-gluten flour: 45g fine sugar: 30g and 10g corn oil: 20g milk: 30g

Steps:

1. Separate the egg whites and egg yolks. Beat the egg whites in three batches with sugar. Lift the sharp edge of the egg whites upright on the mixing stick. Beat the egg yolks with sugar slightly. Add corn oil and mix well. Then add milk and mix. Evenly, sift in the flour and mix until there are no lumps. At this point you can preheat the oven.

2. Scoop one-third of the egg whites in step 1 into the egg yolk paste in step 2, mix evenly, then pour into the remaining egg whites, and continue to mix evenly using the cutting and mixing technique.

3. Pour the evenly mixed batter into the paper cups, knock them a few times on the table to remove any big bubbles, and bake in the middle rack of the preheated oven for 18 minutes.

4. After the cake is completely cooled, beat 180 grams of Anchor whipping cream, 18 grams of fine sugar and a small spoon of Lang mother wine, then put it into a piping bag, and pipe the whipped cream on the cupcakes. , a little decoration, that's it.