1. Divide the eggs and directly scoop the yolk into another basin with a spoon. (The egg white will come out automatically, which is a magical process)

2. Add 4g powdered sugar to the egg yolk and stir until the sugar melts.

3. Come on, mix well

4. Add milk, in fact, you can use electric egg beater to mix well at low speed all the time, and it will be mixed well soon, and there will be no tendon, so don't worry.

5. Add the low-gluten flour, spread it with an egg beater, and then beat it at low speed for 5-1 seconds.

6. Stop the machine, scrape off the powder particles on the side, and play for another 5-1 seconds until there are no powder particles, which will be quick.

7. Smooth without particles, isn't it great!

8. Add egg whites to the remaining sugar for three times, and the egg whites will be beaten to the picture. There is no standard for this, as long as they are quite sharp.

9. Preheat the oven at 15 degrees and start mixing the egg yolk paste and the meringue.

1. Enter the mold (about 7-8 minutes full), the middle and lower layers of the oven are 15 degrees up and down, and after 25 minutes, start to observe the color. Just paint the surface to the color you want, and then back it out.

11. completely cool the 4-inch cupcake and it's ready!