Sponge cupcake

1. First, prepare all the materials and weigh the required weight using an ACA small scale

2. Prepare some small details in advance. Put a decorative bag on a large cup. Prepare the cake cup

3. Mix milk and corn oil for later use

4. Put the eggs into a basin without water or oil

5. Add salt and white sugar

6. Add a few drops of white vinegar or lemon

7. Use an ACA egg beater to beat the egg mixture at low speed and then medium speed. (When laying eggs, we sit in a water basin at around 40 degrees below the egg bowl, which is convenient for whipping the entire egg mixture)

8. Keep the pattern when the egg drops for four to five seconds without disappearing, and the egg is considered beaten well.

9. Sift in flour in three batches. (At this point, we can first preheat the oven, and the temperature of the preheat oven is the same as the temperature used during baking.)

10. Mix the flour evenly every time, at a fast speed. Use a J-shaped flipping method from bottom to top, and remember not to mix in circles, as it can cause defoaming. As long as the mixing method is correct and bold, the egg batter is not so fragile. As long as the technique is correct, it will not defoaming.

11. The mixed batter can be beaten for three to four seconds with an egg beater to avoid any particles

12. Lift the mixture of milk and corn oil with your left hand, hold a scraper with your right hand, and slowly pour in the milk and corn oil while stirring the egg batter with the scraper.

13. Pour the mixed egg batter into the decorative bag we just prepared...

14. Squeeze a decorative bag into a paper cup Squeeze eight or nine points to the full (I squeezed it quite full because I wanted to make a sugar flipping cup.)

15. Put it into a preheated ACA oven and heat it at 140 degrees Celsius and 110 degrees Celsius, for about 30 minutes...

16. Finished product drawings

17. Finished product drawings