(baby Version) Cup Cake
1.
The egg white utensils must be water-free and oil-free, and the egg yolks must be packed in another bowl
2.
Add 10 grams of sugar, stir well, then pour in walnut oil
3.
Finally, pour in 30 grams of fresh milk, stir well, and be a chiffon friend. In this step, you should also pay attention to emulsification of the egg yolk. Sift in 60 grams of low-gluten flour, draw a cross or z-shape by hand, and stop immediately if there is no flour particles. , To avoid ribs (no photos are left at this step)
4.
Add 20 grams of sugar to the egg whites in three times and beat them to 10 for distribution. I preheat the oven in this step, and the heat is 160,,, and 180. The model I use is on my introduction page. For reference only, the temperature It depends on your own oven
5.
Take one-third of the egg whites into the egg yolk paste, stir evenly with a spatula, and then pour back into the egg yolk paste, and pour it into the cup 8 minutes full with the same method of turning and cutting.
6.
It looks like in the oven, 160 on the heat and 180 on the lower for 16 minutes
7.
Just out of the oven, the hair is very high, it will shrink a little when it is cold, don’t worry, it’s normal
8.
You don’t need to buckle when it’s baked, you can eat it when it’s cold,,,, I tasted one, it’s delicious
Tips:
1. The sticks of the electric whisk and the egg white basin should be water-free and oil-free
2. The eggs are chilled in the refrigerator
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