Instructions

1. Make a base cupcake.
   Separate the cold eggs into egg whites and yolks, and leave the yolks at room temperature.
2. A total of 60 g of granulated sugar is added to two egg whites in three portions to make a meringue.
3. Add 2 egg yolks and mix at low speed.
4. Sift 60 g of flour and mix until flour is gone.
5. Mix 35 ml of milk and 15 ml of salad oil.
   Sift 10 g of cocoa powder and mix thoroughly. (If you do not mix well here, it will be lumpy)
6. Add a scoop from the meringue dough to the cocoa dough and mix thoroughly. (At this time, the bubbles are crushed and it is OK).
7. Add cocoa dough ⑥ to meringue dough ④ and mix.
8. Put in a squeeze bag and squeeze into a muffin cup.
9. Bake for 18-20 minutes in an oven preheated to 170 ° C.
10. Remove from the mold as soon as it is burned and remove rough heat.