Butter cupcakes

Recently, I learned a completely new way to get rid of the whole egg, and after trying it out, it's really much better than the original whole egg, and I believe it's better for new hands and friends who have just embarked on a baking process, so I'll leave the whole egg in trouble. Here we begin with a comparison of words, the traditional whole egg hair, the whole egg pelt into the pot, the white sugar, and the problem is that it is often difficult to keep going when it hits a certain wet hair bubble, and the whole egg is not in place, which directly affects the bubble when mixed flour falls, leading to the collapse of the final oven's cake and so on. Now the way to do it is to separate the yolk and the protein, first hit the protein to a hard hair bubble, then add the yolk and evenly mix it, so that the mixed whole paste is more stable and the finer and softer the cake. It's not good for all your friends