Vanilla cupcake

1. All ingredients used, I forgot to take the vanilla essence

2. Put the eggs into the egg beater and pour in all the sugar

3. Take another larger basin and put hot water in it. Place the egg beater in the hot water and beat the eggs together

4. With constant stirring, the egg liquid will gradually produce dense foam

5. It becomes increasingly thick

6. The foam gradually disappears

7. Becoming very delicate

8. Beat the eggs until the egg beater is lifted. The dripping egg batter will not disappear immediately and clear patterns can be drawn, as shown in the picture. Beat for about 15 minutes

9. Add a few drops of vanilla essence and stir well

10. Sieve in low gluten flour in 3-4 batches, stir well, and wait for it to stir evenly before adding the next batch of flour

11. Pour in vegetable oil and stir well

12. Put the mixed cake batter into a decorative bag

13. Squeeze into a paper cup

14. Preheat the oven at 180 degrees above and below, and send it to the preheated oven for about 20 minutes

15. Finished products

16. Internal