1. Beat the eggs into a clean basin without water and oil, add fine sugar, and put the basin in a basin of warm water at 60 degrees to preheat
2. Stir the milk and corn oil and set aside
3. Eggs can be beaten with a whisk until the whisk is not easy to drip when lifted.
4. Sift in the low-gluten flour twice, and stir evenly with a spatula.
5. Pour the milk liquid into the egg liquid and stir evenly while pouring
6. Batter
7. Pour into a paper cup, about 8 minutes full.
8. After preheating the oven, put the baking net on the middle and lower layer, and put the paper cup on the baking net. Fire up and down at 140 degrees for about 40 minutes. After roasting, let it out to cool down.
9. Pour the whipped cream into a clean basin
10. Add granulated sugar and beat with a whisk at low speed. A basin of ice water can be placed under the basin for easy dispersal.
11. Beat until the whisk is lifted, and the cream has a small sharp corner. Don't beat it too much.
12. Put a part of the original cream for use.
13. Add a little green pigment to the remaining cream
14. Stir evenly to get turquoise cream. Keep in the refrigerator for later use.
15. Take the dried pez and knead it to soften and roll it out
16. Press out snowflakes with a snowflake mold
17. Set aside to dry.
18. Decorate the baked cupcakes after they have cooled down.
19. Remove the leaves and wash the strawberries.
20. Take a cupcake, sprinkle a little cream on it, and decorate with strawberries. Put the green cream in a piping bag, and put a small five-tooth spout on the tip.
21. Decorate cupcakes.
22. Decorated with snowflakes
23. Another Santa Claus. The crutch on the edge is made with a silicone mold after the chocolate has melted.
24. set
25. Snowflake
26. Finished product.
27. Strawberry cupcakes.
28. Strawberry Cupcakes
29. Snowflake and chocolate models.
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