Raisin Cupcake

Separate the egg yolks and egg whites, and place them into two small bowls respectively.

Add 40 grams of water and 40 grams of oil to the bowl with the egg yolks, sift in 40 grams of flour, and mix evenly with a whisk.

Add 30 grams of sugar to the egg whites, squeeze in seven or eight drops of lemon juice, and whisk continuously with a mixer until the egg whites are whipped to stiff peaks, so that when inverted, the egg whites do not fall.

Use a spatula for serving rice to take half of the whipped egg whites and put them into the egg yolk bowl, folding them up and down.

After it is evenly mixed, add the other half and fold until evenly combined.

Fill the paper cups to eighty percent full, bake in the oven for 40 minutes, at 150 degrees.