I'm also a novice.This is the first time I've made a cupcake, I've done it before! I love to take pictures, I'll definitely record the first time.

WHAT YOU NEED

Ingredients

Low flour 70 grams
10 grams of cornstarch
Four large eggs
40 grams of corn oil
40 grams of milk
70 grams of white sugar
White sugar 15 grams
A few drops of fresh lemon.
200 grams of cream

How TO MADE Cups of cream cake

Steps 1 to 4

1. Egg yolk proteins are separated and packed separately in oil-free and water-free containers, with 10 grams of white sugar dispersed.

2. Add 40 grams of corn oil and stir.

3. Add 40 grams of milk and stir evenly.

4. Low-flour and cornstarch added after two sieves.

Steps 5 to 8

5. Mix the egg yolk evenly using an irregular method, put the mixed egg yolk dough aside and set it aside.

6. A few drops of fresh lemon juice in the protein.

7. Add white sugar three times to form a dry foam.

8. Add 1/3 of the protein to the egg yolk and stir gently and evenly with a rubber scraper (stir from the bottom up, do not stir in circles to prevent the protein from boiling)

Steps 9 to 12

9. Add 1/3 of the protein to the egg yolk and stir gently and evenly with a rubber scraper (stir from the bottom up, do not stir in circles to prevent the protein from boiling)

10. Stir gently and evenly in the same way until the protein and egg yolk are fully mixed.

11. Put the cake paste in a bag of flowers or a fresh bag, squeeze it into a paper cup, and shake the grill a few times.

12. The upper and lower layers burn 170 degrees.

Steps 13 to 16

13. About 25 minutes.

14. Take it out of the oven and put it on the grill to cool it down.

15. 200 grams of soft cream, 15 grams of white sugar, and ice water.

16. The sharp edge of the cream is straight, so it can be used to smooth out the flowers.

17. Send good soft cream, put it in a bag of flowers and squeeze it on the cake.

18. Put it in the fridge and refrigerate it.

19. Animal sour cream is prone to heat.

20. I use an eight-toothed flower mouth.

21.

Handy cooking tips

　　The ratio of soft cream to white sugar is 100; 8 soft cream must be separated from ice water.