Christmas Cupcakes
1.
Prepare the ingredients.
2.
Add 20g of fine sugar to the egg yolk.
3.
Stir well.
4.
Pour the salad oil.
5.
Whisk evenly with a manual whisk.
6.
Then pour in pure milk.
7.
Stir well again.
8.
Finally, add the sifted low-gluten flour.
9.
Stir until there are no particles and set aside smoothly.
10.
Add the egg whites to the remaining fine sugar, and beat with an electric whisk until a small sharp corner can be pulled out.
11.
Take a small half into the egg yolk paste and mix well with a spatula.
12.
Pour the egg whites and mix well.
13.
Put the paper cup into the mold and scoop 7 minutes full of batter.
14.
Preheat the oven in advance and bake for about 25 minutes at 180° and 170°.
15.
After cooling, sprinkle coconut paste on the cake, decorate with Christmas puppets and sugar beads.