# Fourth Baking Contest and is Love to Eat Festival# Cotton Cupcakes
1.
The eggs are separated and placed in different containers
2.
Add 20g sugar to the egg yolk and beat until the sugar dissolves, and then add corn oil and stir quickly
3.
Then add the milk to the egg yolk paste, and stir evenly, then sift into the low-gluten flour, stir with a spatula until there are no particles
4.
Add the egg whites to the remaining sugar and beat with a whisk to ten percent (ie, the egg whites are upright when the whisk is lifted)
5.
Put one-third of the egg whites into the egg yolk and mix evenly, then pour it into the remaining egg whites and mix evenly
6.
Pour the cut cake mix into a paper cup, preheat the oven and bake at 180 degrees for 15 minutes. This cake does not need to be inverted.
