Smile Cupcakes

Prepare the ingredients in the recipe, sift the flour and set aside, separate the egg whites and egg yolks, and put them into water-free and oil-free containers.

Use a whisk to beat the egg whites until they form fish-eye bubbles, add a little white vinegar, a little cornstarch, and 1/3 of the fine sugar.

Continue to beat until tight foam forms, then add 1/3 of the fine sugar, and set the whisk to medium.

Continue beating until the egg whites are thicker and lines appear on the surface. Turn the whisk to high speed and add the remaining 1/3 sugar

Beat at high speed until the egg whites can pull out a short, upright sharp angle when the whisk is lifted, reaching a dry state, and the egg whites are ready.

Add 30 grams of sugar, milk, salad oil, salt, etc. to 5 egg yolks and mix well

Pour the sifted flour into the egg yolk batter and mix evenly.

Mix the egg yolk paste well. (Just mix well, don’t mix for too long to avoid gluten)

Pour 1/3 of the egg whites into the egg yolk batter.

Use a rubber knife to gently stir the egg whites and egg yolk paste evenly (mix from the bottom up, do not stir in circles to prevent the egg whites from defoaming).