material

low-gluten flour: 1g; ? Eggs: 3;

whipped cream: appropriate amount; ? Strawberry: 1 grams; ? Milk: 4 grams;

white sugar: 9g; ? Corn oil: 26 grams;

the method of sponge cupcakes

1

Put the eggs and fine sugar into a container and beat them evenly with electric egg beater (about ten seconds)

2

Add the softened water mash, and electric egg beater beat the egg paste at the highest speed until it is thick and white, and then beat it at medium speed until it is full (about 6-8 minutes, depending on the individual's sending method) < The grain of the falling egg paste will not dissipate easily (this step is very important, so it must be put in place)

4

Sift in the low flour twice, cut and mix it evenly with a scraper, put a little batter into another container, mix it with the corn oil and milk, then pour it back into the container with batter, mix it thoroughly

5

Pour the cake paste into a paper cup and shake it slightly. Bake the middle layer at 175 degrees for about 28 minutes

7

Take the cupcakes out of the mold and let them cool immediately. The successful sponge will not shrink and collapse.

8

Send the light cream until it is hard. Decorate the cake blank as you like, and eat it directly without any styling. (Reference weight: 12 paper molds with a bottom diameter of 5cm).