Cream Cupcake

Prepare 5 eggs (about 55-60 grams each).

Separate the egg white and yolk, and put the egg white in the refrigerator to freeze for a few minutes.

Mix 60g of milk and 60g of corn oil evenly, emulsify until there are no oil spots.

Sift in 90 grams of low-gluten flour, and fold in a Z-shaped motion until well combined.

Add five egg yolks.

Stir evenly again in a Z-shaped motion.

When the protein is frozen with a layer of ice around it, add 60 grams of sugar and 3 grams of lemon juice.

Beat the egg whites at high speed.

Beat the egg whites until stiff peaks form (firm meringue).

Take 1/3 of the egg whites and add them to the egg yolk mixture.

Mix evenly; be sure not to stir in circles here, to avoid deflating the foam.

Mix the batter well before pouring it all into the beaten egg whites.

Mix evenly again (again, do not stir in circles).

The cake batter is ready. Normal cake batter is smooth and glossy.

Put the prepared batter into a piping bag, and squeeze it into the paper cups one by one, filling them about seventy percent full.

Put it in the oven, middle rack, 120 degrees, bake for 35 minutes, 130 degrees, bake for 15 minutes, then turn to 140 degrees, bake for 5 minutes.

After the time is up, immediately take it out of the oven and invert it onto a cooling rack.

Delicate texture.

16 grams of sugar for cream.

Whip at medium-low speed until stiff peaks form, attach the piping tip, and then put the cream into the piping bag.

Extrude flower shape.

The fruit is well decorated.

A beautiful cream cupcake is just fine.

Try the taste.