1. Prepare all the ingredients, milk, and eggs to warm up in advance.
2. The whole eggs are beaten into an egg-beating bowl, and the milk and corn oil are set aside in another bowl.
3. Add a few drops of lemon juice to the egg bowl, 1g of salt to help beat, and 60g of sugar at the same time.
4. Use a mid-range whisk to stir and beat the ingredients.
5. As time went by, I saw the egg liquid slowly turned into a foamy state. The color of the egg liquid also began to lighten gradually
6. When a foam with obvious resistance is formed, lift the whisk and draw a figure of 8 on the surface. If it disappears after 10 seconds, it is almost done. Change to low speed. After one minute, the big bubbles are eliminated, and the egg liquid tends to be stable and delicate. Finish to pass.
7. Use a hand mixer to mix the milk and corn oil.
8. Sift the cake flour into the egg mixture.
9. You can sieve a part, cut and mix a part, pay attention to the bottom cut and mix. It can be sifted in at one time, but be careful not to leave powder lumps.
10. Divide it twice, pour the egg liquid into the water, and cut and mix gently and quickly.
11. Pour the mixed egg mixture into a large basin, and mix and mix again.
12. Preheat the oven. Put the egg liquid into the piping bag and use the piping bag to squeeze it into the mold.
13. Heat the oven up and down to 160 degrees for 30 minutes. Bake out cupcakes. The specific data depends on the power adjustment of each oven.
14. Put the whipped cream into the basin and add 20g of fine sugar.
15. Mid-range whisk, beat patiently until creamy. Whipping the cream is the same as the meringue. It must be sent in place. It feels that the resistance of the stirring head is obvious, the lines are not easy to disappear, and the toothpick can not fall.
16. Put the cream in a piping bag and squeeze it into the cup cake,
17. Cut the strawberries in half, squeeze the cream over the middle, and cover with strawberries to decorate the eyes and nose.
