1. Separate the white and egg yolk, add 1.5 g of cream of tartar to the white
2. Egg yolk in a pot
3. A bowl of cotton white sugar and a bowl of low-gluten flour
4. The look of egg whites
5. The cotton white sugar is added to the egg whites in 3 times to continue to beat
6. Just type it like this
7. Add a bottle of pure milk to the yolk
8. Whisk low-grade break up
9. Sift the low-gluten flour and save it, just pour it in
10. Stir well with chopsticks
11. Use a whisk on low gear for half a minute
12. Successful laziness, roux is very delicate
13. Add the egg whites in three batches
14. Stir it evenly like stir-frying, it won’t make a circle, it will defoam
15. Pour into the measuring cup easier to pour into the paper cup
16. Paper cup filled with 8 points
17. Shake every paper cup a few times to defoam
18. Sprinkle some black sesame on the surface
19. Don't need to preheat, put it directly into the oven at 200 degrees, wait for the cupcakes to bulge up and crack the tin foil and bake for 20 minutes.
20. Finished picture
Tips:My home is a 52-liter oven, you can adjust the time appropriately according to your own oven
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