Catnip Cupcake

After the water boils, add the washed Motherwort and alkali (or baking soda) and boil for half a minute, then let it cool.

Chop with a knife, add a small amount of water and grind into juice, taking 40 grams of concentrated herb juice.

Thick grass juice, corn oil, salt, mix well.

Sift in Mei Mei low-gluten flour and mix well.

Separate the egg yolk (place the yolk in the green paste)

Take the green paste and use your hand to draw a 'J' shape while mixing evenly.

Add 25 grams of sugar and 3 drops of white vinegar to the egg whites. Use an electric mixer to beat them from low to medium to high speed.

Finally switch to low speed, beat until the egg whites form upright stiff peaks.

Take 1/3 of the egg whites and pour them into the egg yolk mixture, then gently fold until well combined (do not stir in circles, as this will deflate it).

Then pour the batter into the remaining egg whites. Quickly fold until evenly mixed.

Spoon the batter into paper cups and give them a gentle shake. Place them in a preheated oven on the middle-lower rack, bake at 180°C with both top and bottom heat for about 15 minutes (cover with foil if the surface browns too quickly).