Dragon fruit in cupcakes

1. Separate the egg white and protein, add 20 grams of sugar to the egg yolk and stir evenly.

2. Add salad oil in portions and stir evenly. Stir evenly each time before adding the next one.

3. Put the dragon fruit into a juicer and mash it into a paste.

4. Add the dragon fruit puree to the egg yolk paste and stir evenly.

5. Sift in low gluten flour and mix carefully. Do not stir in circles.

6. Add the remaining 40 grams of granulated sugar to the protein in three portions and beat until it becomes wet and foamy.

7. Add protein to the batter twice and stir evenly with a scraper.

8. Pour the mixed batter into the remaining protein and stir evenly.

9. Put the batter into a piping bag and squeeze it into the paper film. Preheat the oven to 170 degrees, over high and low heat, in the middle layer, and bake for about 20 minutes. Cooling standby.

10. Add powdered sugar to the light cream and beat until it becomes hard and foamy, with noticeable patterns appearing.

11. Squeeze the cream onto the cooled cake and decorate it.