Three eggs.

45 grams of low gluten flour

30 grams of fine sugar

Fine sugar10g

20 g corn oil

Milk 30 grams

How to make Qifeng cupcakes?

Separate the egg white from the yolk, add sugar to the egg white for three times, and lift the sharp corner of the egg white to stand upright.

Add sugar to the egg yolk, add corn oil and mix well, then add milk and mix well. Sift in flour (for example, cocoa cake can be replaced by 10g cocoa powder) and stir until there are no particles (do not stir in circles). At this time, the oven can be preheated, fire 165, fire 160.

Dig one-third of the protein in step 1 into the egg yolk paste in step 2, cut and mix evenly, then pour into the remaining protein, and continue to cut and mix evenly.

Pour the evenly mixed batter into a paper cup and stir for 7 minutes ... don't pour it too full. Knock each paper cup on the table a few times, pick out the big bubbles, and bake in the preheated oven for 18 minutes. My oven measured a temperature difference of 30 degrees.

After the cake is completely cooled, send180g of Anjia whipped cream, add18g of fine sugar and a spoonful of rum, put it in a paper frame bag, and squeeze the delivered cream on the cupcake for a little decoration. Is the delicious cupcake ready?