Cream cupcakes

1. Prepare the ingredients, pour 10g of milk, salad oil, and white sugar from the cake into a clean bowl, and use a manual mixer to stir until there are no large oil droplets on the surface.

2. Separate the egg white and yolk, add the yolk to the mixture of milk and cooking oil, and continue to stir evenly with a manual mixer.

3. Sieve in low gluten flour.

4. Use a manual egg beater or rubber scraper to gently stir and mix evenly.

Add a few drops of lemon juice to the protein.

6. First, beat at low speed to form coarse bubbles. Add one-third of white sugar and continue stirring until the protein color gradually turns white and becomes delicate. Then, add one-third of white sugar for the second time and beat until clear patterns appear. When the patterns do not disappear, add all the remaining white sugar and continue to beat until the protein can pull out straight small hooks, which is the hard foaming state.

7. Take 1/3 of the beaten egg white and mix it evenly with a rubber scraper, using cutting or flipping methods.

8. Pour all the mixed egg yolk batter into the remaining egg white basin.

9. Use the same technique to stir until the egg white and yolk batter are completely mixed evenly.

10. Put the mixed cake batter into a piping bag in batches, cut a small opening at the top with scissors, and then squeeze the cake batter into a cake paper cup until it is 70% or 80% full. After squeezing all the cake batter, shake the baking tray a few times.

11. Place the baking tray containing cake batter into the pre preheated lower and middle layers of the oven, heat up to 140 degrees Celsius and down to 160 degrees Celsius, bake for 28 minutes, and remove. During the baking process, pay attention to the color of the cake. If the color is too heavy, cover it with aluminum foil.

12. Take out the baked cake from the oven, shake the baking tray a few times, and let it cool naturally at room temperature.

13. After the cake has completely cooled, start preparing the light cream for decoration. Pour the light cream into a large bowl, add white sugar, and use an electric mixer to beat the light cream at low speed until it stands firm.

14. Put the whipped cream into a piping bag, cut a small opening at the top of the bag to reveal the pattern of the cookie mouth, then put it into the mouth and squeeze out the pattern on the paper cup at will.

15. Place a strawberry in the middle, cut off 1/4 of the top of the strawberry, and keep it as Santa Claus' hat.

16. Squeeze a small amount of cream on the strawberry with a flower bud.

17. Place the top of the cut strawberries on top of the whipped cream.

18. Take a small amount of whipped cream, add sifted matcha powder and mix well. Place it in a piping bag and squeeze out the pattern on the paper cupcake at will. Finally, sprinkle a little rainbow candy as a decoration.

19. Finished product drawings.