How to make small cupcakes

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  1.Prepare the ingredients and separate the egg whites and yolks.The egg whites should be placed in a water-free and oil-free basin for later use

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  2. Beat the egg yolks, add 20 grams of white sugar and mix well, then add milk and mix well, finally add corn oil and mix well

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  3.Sift the low-gluten flour twice and add it to the egg yolk mixture

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  4.Mix the flour into the egg yolk mixture evenly (do not draw circles, it is easy to form gluten)

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  5.Add salt (not more than 1g) to the egg whites, start beating with a whisk until rough, add 1/3 of the white sugar and continue beating

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  6. When beating until fine foam, add 1/3 of the white sugar and continue to beat, and finally add the remaining Beat the white sugar until the whisk has an upright tip.

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  7.Take 1/3.Add the egg whites to the egg yolk batter and mix evenly

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  8. Mix the egg yolks and egg whites evenly Pour the mixture into the remaining egg whites

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  9.Continue to stir evenly

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  10.Put the mixed cake batter into small paper cups respectively, 7 points is enough

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  11.Put it in the middle and lower layers of the oven at 125℃ for about 55 minutes

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  12.Take out