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1. Separation of white and egg yolk. Put the egg whites in the refrigerator for later use. Add the egg yolks to the white sugar and stir until the white sugar is completely melted
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2. Add vegetable oil in portions, each time, stir well and then add a second time. The same goes for adding water
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3. After water, oil, and egg yolk are fused, sift into low-gluten flour and stir until there are no dry powder particles
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4. To whip the egg whites, add white sugar in three times, and then turn to a high speed at low speed.
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5. The easiest way to get dry foaming is to lift the whisk, which has an upright sharp corner
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6. Take one-third of the egg white and add it to the egg yolk paste, stir evenly with a rubber spatula
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7. Until the egg white and egg yolk are completely fused
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8. Pour in the remaining egg yolk paste
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9. Stir evenly
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10. Pour it into a paper cup, because you need to add cream, it’s about seventy points full
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11. Preheat the oven at 170°C, put the baking tray into the preheated oven, and bake at 170°C for 25 minutes
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12. Whip the cream and white sugar in proportion
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13. After being sent, put it into a piping bag, squeeze it on the cold cupcakes, and sprinkle with colored sugar for decoration.
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Tips:Food coloring can also be added to the cream~
