Name: #四节baking Contest Cum是爱吃节#cream Fruit Cake Cup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 95g Low powder; 8g corn starch; 5 egg; 60g Corn oil; 40g milk; 90g Caster sugar; 150g Light cream; 15g Soft white sugar; Some Cherry; Some Dragon fruit; Some Kiwi

#四节baking Contest Cum是爱吃节#cream Fruit Cake Cup

by The kitchen of emblica honey

4.7 (1)

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Use a baking tray to make a cake, or use a mold to bake a cake blank, which can be directly cut into pieces, and it can also be used as a butter cake. However, making a large butter cake is time-consuming and not easy to preserve. If it breaks, it will also be a waste. .
If you like to add some creamy fruit, use a small cup and put the fruit on it. You don't need to be able to decorate the flowers, nor do you need to be able to wipe the noodles. Add the fruit, squeeze the cream, a cup of small refreshing milk cake is ready. You can also make a few more cups and put them in the refrigerator, which is a good summer dessert, one cup at a time, for children, it is more like it, and it is convenient to eat.
You can use chiffon cake or sponge cake. The recipe I use now is 8-inch chiffon cake.
Cake ingredients: 95 grams of low flour, 8 grams of corn starch, 5 eggs (above 50 grams), 60 grams of corn oil, 40 grams of milk, 90 grams of fine sugar, (30 grams of egg yolk, 60 grams of protein)
Cake cup ingredients: appropriate amount of cake body, 150 grams of cream, 15 grams of soft white sugar, appropriate amount of fruit. "

#四节baking Contest Cum是爱吃节#cream Fruit Cake Cup

1. Prepare the ingredients. The egg whites and egg yolks are separated and placed in oil-free and water-free basins.

2. Add a few drops of white vinegar to the egg whites, beat them to the state of blister, add 20 grams of sugar.

3. When it is more delicate, add 20 grams of sugar. Keep going.

4. Add 20 grams of sugar when the egg whites appear coarser, and then send them until the whisk is in an inverted triangle state. Keep in the refrigerator for later use.

5. Add 30 grams of egg yolk and mix well.

6. Mix oil and milk well, add in egg yolk and mix well.

7. Sift cornstarch and low flour, add in and mix well. Preheat the oven up and down to 180 degrees.

8. Take one third of the egg skimmer and add it to the egg yolk paste and mix well. Turn the basin with the left hand, and flip briskly with the right hand, forming a J-shape.

9. Pour into the egg white bowl and mix well in the same way.

10. Pour into the baking dish. Shake out bubbles.

11. Put it in the oven and bake for 40 minutes at 150 degrees.

12. Prepare your favorite fruits.

13. Cut the cake into small pieces with a mold.

14. 150 grams of whipped cream, add 15 grams of sugar to beat.

15. Use a cup, a layer of cake, a layer of cream and fruit.

16. Finally, squeeze the cream and garnish with cherries. Cover, refrigerate, and take as you eat.

Tips:
1. The basin used to hold the egg white and egg yolk is oil-free and water-free.

2. Be light and fast when mixing.

3. Pour it into the mold and shake it a few times to remove bubbles.

4. The temperature of the oven is subject to the temper of your own oven.

5. Fruits can be matched at will.