Flower paper cupcakes

1. Prepare materials

2. Separation of egg whites and yolks

3. Beat the egg whites until they form fish eye bubbles, then add one-third white sugar

4. Continue to beat until the bubbles become small and even, then add the remaining half of white sugar

5. Continue to beat until wet (pull up the egg beater and bend the tip), add the remaining white sugar

6. Continue to beat until dry and foamy (lift the egg beater head and keep the sharp corners upright)

7. Add white sugar to the egg yolk and mix well

8. Add milk and mix well

9. Add salad oil and mix well

10. Sift in low flour and mix well

11. Add one-third of the beaten egg white to the egg yolk batter and stir up and down evenly

12. Add another one-third of the protein and stir evenly up and down

13. Pour the mixed egg yolk batter into the bowl with one-third of the remaining egg white, flip it up and down, and mix evenly

14. Pour into the mold and fill it up to 70-80%

15. Oven at 170 degrees Celsius, 18 minutes

16. Beat light cream with white sugar until textured

17. Put it in a piping bag and draw petals on the vegetation

18. Use the back of a spoon to press on the petals and place a cherry in the middle