1. The egg white is separated from the yolk,
2. Add milk, salad oil, sugar to the egg yolk and mix well,
3. Sift in low-gluten flour,
4. Stir evenly, as shown in the picture,
5. Add sugar to the egg whites and whip until hard foaming, and then small sharp corners appear
6. First take 1./3 of the egg white and add it to the egg yolk paste, stir evenly, then pour all the batter into the egg white, stir evenly,
7. Pour the batter into a paper cup. The paper cup is medium size and contains 7 pieces.
8. Preheat the oven, 150 degrees, upper and lower fire, lower layer, bake for about 23 minutes,
9. Add sugar to the whipped cream and beat it until stiffly foamed, and put it in a piping bag. The piping mouth is just squeezing cookies.
10. First squeeze cream on the cupcakes and sprinkle with sugar beads for decoration.
Tips:The temperature and time of the oven should be adjusted according to your own oven.
