Cupcake

1. Separate egg whites and yolks, and ensure that the bowl for holding egg whites is free of oil and water.

2. Add 10 grams of granulated sugar to the egg yolk and gently beat it with an egg beater. Do not beat the egg yolk.

3. Add 25 grams of salad oil in two portions and mix well. Add 25 grams of milk and stir well. Add the sifted flour and gently stir with a rubber scraper until evenly mixed.

4. Use a handheld electric egg beater to beat the egg whites at a low level, and add the remaining 30 grams of granulated sugar in 3 portions. Protein can be beaten to the curved tail.

5. Pour 1/3 of the egg white into the egg yolk batter. Gently stir evenly with a rubber scraper (from bottom to top, do not stir in circles to prevent protein from defoaming).

6. After stirring evenly, pour all the egg yolk paste into the bowl containing the egg whites. Use the same technique to stir evenly from the bottom until the egg white and yolk batter are fully mixed.

7. Pour the cake batter into a large piping bag and tie the opening tightly. Squeeze the cake batter evenly into a paper cup, not more than 70% full, to prevent the batter from expanding and overflowing during baking.

8. Place it in a preheated oven at 170 degrees Celsius, in the middle layer, and bake for 15 minutes.

9. Add 200 grams of whipped cream to 20 grams of granulated sugar and beat well

10. Add your favorite colors, use a piping nozzle to decorate the cake, and sprinkle decorations on top.