Cupcake

5 eggs.

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

Stir the milk and oil until emulsified.

Turn into a yogurt-like consistency.

Sift in the cake flour, and fold in a Z-shaped motion until well combined.

Add the egg yolk again, and stir in a Z-shaped motion until well combined.

The well-beaten egg yolk mixture falls smoothly with a layered texture.

Add all the sugar and lemon juice to the chilled egg whites.

Spend time.

Spend time.

Whip until it forms a firm inverted triangle.

Take 1/3 of the egg whites and add them to the egg yolk mixture, folding gently until well combined. Be sure not to stir in circles to avoid deflating the mixture.

Pour all of the mixed batter into the remaining meringue.

Mix again until evenly blended.

The cake batter is ready, with a glossy finish and a sense of volume.

Put into a piping bag.

Pack into the paper cup, 70% full.

Place into a preheated oven on the middle-lower rack, at 140 degrees, and bake for 45 minutes.

After the time is up, take it out of the oven immediately and turn it upside down on the cooling rack to cool completely.

Alright.

The texture is delicate and soft.