#aca Baking Star Competition#flower-shaped Small Cakes
1.
The egg yolks (4 pieces) are scattered with a manual whisk;
2.
Add sugar (30g in total) to the egg yolk paste 3 times, add once, stir well and add a second time;
3.
Add vegetable oil to the egg yolk paste three times, add it once, stir well and add it a second time;
4.
Add milk to the egg yolk paste and stir well;
5.
Add low flour, baking powder and salt to the egg yolk paste, and mix it up and down with a rubber knife (if you don't have it, you can use the shovel spoon of the rice cooker at home) to mix it up and down, gently to prevent the flour from becoming gluten;
6.
Preheat the oven to 170℃;
7.
The egg whites (5 pieces) are beaten with an electric whisk, and sugar is added in three times (the small points are visible when the whisk is lifted, and it does not disappear for a period of time);
8.
Add the beaten one-third of the egg white to the egg yolk paste and mix it up and down; 10. Add the egg yolk paste to the remaining two-thirds of the egg white and mix it up and down;
9.
Brush the small flower mold with a brush (other than 40ml), which is easy to color and easy to demould;
10.
Pour the egg batter into a small flower mold, fill it up to 70% full, and sprinkle the surface with raisins or nuts for decoration; 12.13.1413.
11.
Enter the lower level of the oven and bake for 20 minutes (depending on your own oven);
12.
Brush the egg yolk (1 piece) on the surface of the cake after taking it out;
13.
.The upper layer of the oven, continue to bake for 5 minutes;
14.
Demould after cooling.
Tips:
1. The egg white must be fully beaten, you can put a drop or two of white vinegar, it is easier to beat;
2. The egg white container and whisk must not have water, otherwise the egg white will not be easy to beat;
3. After adding the flour, the stirring must be light, if the flour becomes glutenous, the taste will be worse;
4. Slowly pour from the middle of the mold when installing the mold, so that the oil will spread all over the mold.
