1. Prepare the ingredients, weigh the flour, sugar and corn oil, separate the yolks of the 3 eggs from the egg whites, sift the low-gluten flour and set aside
2. Add 1g of salt and a few drops of lemon juice to the egg whites, beaten until thick foaming, add 1/3 fine sugar
3. Beat until the foam becomes fine, then add 1/3 fine sugar
4. Beat until the grain is formed, add the remaining fine sugar
5. When the beater is lifted, there will be short and upright sharp corners
6. Then use a manual whisk to beat and concentrate
7. Put 3 egg yolks, a whole egg, and oil in the basin
8. Whisk evenly with an electric whisk
9. Sift in the low-gluten flour that has been sifted once
10. Stir evenly
11. Put 1/3 of the meringue into the egg yolk paste bowl
12. Stir evenly and pour into the meringue basin
13. Stir again into a light yellow, smooth and delicate cake batter
14. Pour into the mold 80% full
15. The cake batter poured into the mold should be able to maintain the same shape as it was poured, indicating that the egg whites are in place and there is no defoaming when mixing, then the cake is 90% successful
16. Put it in the middle of the preheated oven, bake at 130°C for 40 minutes, and it will be out of the oven. The beautiful cupcakes are ready!
Tips:1. This small cake egg white must be in place but not over-whipped, so I beat it until I lifted the egg-beater with a small sharp corner and then beat it with a manual whisk.
2. Stir the meringue and egg yolk paste evenly and then pour it into the mold. It must be able to maintain the shape when poured to succeed.
3. The baking temperature and time depend on the oven. My oven has a high temperature, and the actual temperature is much higher than the set temperature.
4. There is no lemon juice to put a few drops of white vinegar, the effect is the same; corn oil can also be replaced with other odorless vegetable oils.
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