1. Prepare materials.
2. Separate the egg white and egg yolk, add 5 grams of sugar, corn oil, and milk to the egg yolk and mix well.
3. Sift the low powder and add to the egg yolk.
4. Stir evenly as shown in the figure.
5. Put the egg whites into a clean, water-free and oil-free egg beater.
6. Whip the egg whites into large bubbles.
7. Add 15 grams of sugar in three times and beat until dry.
8. Add one-third of the meringue to the egg yolk batter, and use the mixing method to turn from the bottom to the side, and mix evenly.
9. Add another third of the meringue and mix well in the same way.
10. Stir everything and pour into the remaining meringue.
11. Continue to stir until the egg white and egg yolk paste is even.
12. Prepare paper cups.
13. Divide the batter into paper cups. Each paper cup is about 7 minutes full.
14. Preheat the oven, the middle level is 180 degrees, 18 minutes.
15. Put the evaporated milk in a clean basin and add 10 grams of sugar.
16. Beat the evaporated milk with a whisk.
17. Wash the strawberries and remove the stems, and cut the top of the strawberries. Squeeze in the whipped cream, and then cover the top of the ground, and Santa is ready.
18. Finally, put it into a piping bag and squeeze it out to decorate the cup cake with cream.
Tips:1. I reduced the amount of this cube candy a bit, it just happened to be very sweet.
2. The container and stirring rod for whipping egg whites and whipped cream must be free of oil and water.
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