#aca烤明星大赛#mango Small Cakes ~ A Simple Quick Cake that Can Eat The Pulp

Name: #aca烤明星大赛#mango Small Cakes ~ A Simple Quick Cake that Can Eat The Pulp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 30g Pure milk; 45g White sugar; 100g Low-gluten flour; 30g Unsalted animal butter; 1 piece, about 55g egg; 100g Mango pulp; 5g Baking powder

by Fall in love with baked oranges

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The banana cake made a few days ago was very popular. It happened that there were a few small mangoes at home. I had a whim, why not try mangoes~ Replace the vegetable oil with butter, and the end is unexpectedly delicious~
Of course, for health, it’s okay to replace butter with vegetable oil~
This is also a super simple and fast cake, no need to beat eggs, no need to beat butter, it takes minutes!
The cake with mango added has the unique fragrance of mango, reduces the amount of sugar, and is more healthy and delicious!
If you want to eat cakes and find it troublesome, if you happen to have mangoes at home, congratulations, according to this recipe, you will soon be able to eat your own homemade cakes! "

Ingredients

30g Pure Milk
45g White Sugar
100g Low-gluten Flour
30g Unsalted Animal Butter
1 piece, about 55g Egg
100g Mango Pulp
5g Baking Powder

#aca烤明星大赛#mango Small Cakes ~ A Simple Quick Cake that Can Eat The Pulp

1. Prepare the ingredients (pure milk forgot to take it in ~ unsalted animal butter can be replaced with the same amount of vegetable oil).

#aca烤明星大赛#mango Small Cakes ~ A Simple Quick Cake that Can Eat The Pulp recipe

2. Cut the mango into small pieces, put it in a bowl and mash it with a spoon (you can use a food processor, it will be more delicate. But I prefer a little fleshy feel).

3. Pour the eggs, milk, sugar, and mango into the chopped mango and mix well.

4. Melt the butter in water, pour it into the pulp paste of the previous part, and stir evenly (the butter can be replaced with the same amount of vegetable oil).

5. Mix low-gluten flour and baking powder evenly, sieve, and pour into the stirred mango paste.

6. Mix quickly and evenly, as long as there is no dry powder (must be fast, don't over-mix, otherwise the cake will taste hard).

7. Pour the mixed batter into the prepared mold, and it will be eight or nine minutes full (small and large molds are fine, but the temperature and time must be adjusted appropriately).

8. Put it in the middle layer of the oven preheated at 180 degrees, and fire up and down at 180 degrees for about 40 minutes. The cake will bulge and the surface will be slightly darker.

9. The soft glutinous cake + the fragrance of mango is just like this~ Put it in a strip mold and cut into pieces, which is also great!

10. A warm afternoon, a soft and delicious cake, a cup of scented tea, and a good book~ Give your heart a break and have a nice weekend!

Tips:
1. The amount of sugar in the recipe is running out. You can increase or decrease it according to your personal taste. If there is too little sugar, the original taste and taste of the cake will be lost. The sweetness of the mango is different, the sweetness of the cake will also be different; butter can be replaced with vegetable oil, vegetable oil is best not to use peanut oil and other flavor oils.
2. When you put the powder into the mix, you must quickly stir it, as long as you can't see the dry powder, the batter that is over-mixed will make the baked cake taste hard.
3. Because there is no whipped egg, this cake mainly relies on baking powder for puffing, so it must not be left (no baking powder, the cake tastes solid and hard).
4. The amount of formula can bake 12 small cakes with 12 continuous molds.
5. Using a small mold, bake at 180 degrees for 40 minutes is just right. If you use a large mold, you can appropriately lower the temperature to extend the baking time. Each oven has its own temper, so adjust the temperature and time according to the characteristics of your oven, and pay attention to the coloring when baking.