1. Finished product. It's been a long time since I made light cream cup cakes.
2. The soft sugar is ready.
3. Breakfast milk ready
4. The yolk is separated from the egg white. (Egg yolk part)
5. The egg whites are separated from the egg yolks. (Need no water in the dish)
6. Add soft white sugar to the egg yolk and mix well with breakfast milk.
7. Add cornstarch to the egg yolk and stir the flour until there are no particles.
8. Stir the egg white for ten seconds with the resistance, add a drop of vinegar, continue to stir for half a minute, add one-third of the soft white sugar, and continue stirring. Add soft white sugar in three times. Stir into the shape shown in the figure, do not make a circular motion.
9. Pour one-third of the egg whites into the egg yolk and mix well with a spatula from the bottom up.
10. Finally, pour the egg whites into the egg yolk and mix gently from the bottom up. (Do not make a circle to avoid defoaming)
11. Pour the egg batter into the cup, and it's 80% full!
12. Put into the oven, 170 degrees, 35 minutes (each oven has different sizes, temperature and time can be adjusted separately)
13. Whip the whipped cream into a cotton shape and squeeze it into the piping bag. Decorating mouth can be chosen by yourself
14. Extrude the shape you like.
15. Sprinkle the pearls you like.
16. Looks cute!
17. Add a fire dragon fruit and embellish it.
18. Finished product. Baby's breakfast!
