Mini cupcake

Add milk and oil to a bowl and stir until emulsified into a yogurt-like consistency.

Sift the low-gluten flour and cornstarch together in advance, then add them to a bowl and mix evenly.

After mixing, it becomes this kind of dry batter.

Add the egg yolk to the batter and continue to stir.

Stir until smooth and flowing batter, set aside.

Take out the egg whites and add a little salt, 3 grams of lemon juice, and sugar all at once.

Start whipping the meringue at high speed until it reaches soft peaks, then switch to medium-low speed and continue whipping until the meringue is smooth and fine, forming small stiff peaks.

Fold 1/3 of the meringue into the egg yolk batter using a spatula in one direction, folding up and down until evenly combined.

Then pour it into the egg white foam and fold it evenly with the same method until it forms a smooth, flowing batter.

Put the cake batter into a piping bag.

Fill the mold to 80% full, then place it in the oven preheated to 135 degrees.

After baking for 30 minutes, turn off the heat and let it sit for 3 minutes before taking it out.

The mini cupcakes are baked, take them out and let them cool.

Then put it into a bottle and bring it to the office, so you no longer have to worry about being hungry before mealtime.