# Fourth Baking Contest and is Love to Eat Festival# Lemon Cupcakes
1.
The egg white is separated from the yolk. Add 10 grams of sugar to the egg yolk and beat evenly.
2.
Add milk and stir well.
3.
Add salad oil and stir well.
4.
Sift in low powder and stir slightly until no dry powder is visible.
5.
Add the remaining sugar to the egg whites in portions, and beat until hard foaming. Take out the egg beater and the surface appears straight.
6.
Mix the egg whites and egg yolks, add lemon zest when roughly mixed, and continue to mix until the batter is even.
7.
Put the batter into a piping bag, squeeze it into a paper mold, and bake at 170 degrees for 26 minutes.
8.
Add condensed milk to the whipped cream and beat till nine times to distribute. There are obvious lines on the surface.
9.
Put the cookie spouts in the piping bag, then fill the whipped cream, squeeze it on the surface of the cake, and sprinkle some colored sugar on the top for decoration.
Tips:
1. You can use fresh lemon to make scented tea. Wipe off the zest of the fresh lemon before making scented tea. The lemon slices that have been soaked in water can also be put in the refrigerator to deodorize, and make good use of a lemon. Or wipe off the lemon zest, put it in the refrigerator, and take it out when you need it.
2. Let the cake cool completely before squeezing light cream.
