Cherry cupcakes

1

Protein, yellow separation

2

Add lemonade to the protein

3

When the protein hits a thick bubble, when the sugar comes in, the egg-beater has a straight angle

4

Add fine sugar, milk and vegetable oil to the yolk

5

Quickly with a manual mixer bar

6

A mixture of sifted low powder and salt is converted into a silk banded mixture

7

A third of the protein to the yolk paste, evenly rolled up from the bottom

8

Smash it and pour it into the remaining protein

9

Full transformation to full integration

10

The bouquets are filled with large-calibre cups filled with cake

11

Cake's full in paper cups, seven or eight

12

Put chocolate beans in the oven, preheated to 150 degrees, mid-floor, 35 minutes

13

Light cream with fine sugar

14

A flower bag with a mouth and a large-calibre cup filled with light cream

15

Squeeze the heart on the cake

1. The batter for the cake is based on a basic chiffon recipe; for specific preparation methods, please refer to "The Oven's Most Important Lesson — Many People's Chiffon". 2. When baking cupcakes, it is crucial that they are fully cooked; otherwise, the cake will shrink severely or collapse. Therefore, it is recommended to bake at a low temperature for a longer time. This not only yields a delicate texture but also prevents the cake from browning too quickly on the outside while remaining undercooked inside. 3. Do not open the oven during baking. After removing the tray from the oven, give the entire pan a few shakes, then transfer it to a cooling rack to cool. If using Wilton cups, be sure to remove the cupcakes from the metal pan to cool; there is no need to invert them. 4. Regarding cup selection, it is best to choose Wilton cups or thicker paper cups, and avoid using very thin paper cups.