1. Heat corn oil in the microwave for about 2 minutes, sift into the low-gluten flour and stir evenly
2. Add a whole egg and three egg yolks in a zigzag shape and mix well
3. Put in the liquid marshmallow and continue to stir evenly
4. Add a few drops of lemon juice to the egg whites, and add the fine sugar in three times to beat until the whisk is a big bend.
5. Take one third and put it in the egg yolk paste, stir evenly
6. Pour into the remaining egg white paste and continue to mix evenly
7. Pour into a paper cup 8 minutes full,
8. Preheat the oven up and down to 130 degrees, and bake the middle layer for about 40 minutes
9. The cupcakes out of the oven, gently shake out the heat, and squeeze the light cream
10. Put your own biscuits and decorate them with fruits. The appearance is super high~
