#柏翠大赛# Bamboo Charcoal Cup Cake
1.
Separate the egg whites and yolks.
2.
Whisk the egg whites: add 2 grams of lemon juice, 1 gram of salt, 33 grams of fine sugar (add in three times), and beat the egg whites at a low speed to a coarse foam state.
3.
Then turn to medium speed and beat until neutral foaming (invert the container, the egg whites will not flow out).
4.
To make the batter: add 13 grams of fine sugar, 20 grams of pure milk or water, and 33 grams of corn oil to the egg yolk and mix until the sugar melts.
5.
Then sift in chiffon cake powder and bamboo charcoal powder for baking, and mix until there is no dry powder.
6.
Add one-third of the egg white paste to the egg yolk paste, cut and mix evenly. Then pour it into the remaining egg white paste and mix well.
7.
Put the cake batter into a special funnel container or piping bag.
8.
Put the mold on the paper tray and pour the cake batter. This amount can fill 12 cups.
9.
Put it in the middle layer of the preheated oven and heat up and down at 160 degrees for 30 minutes.
10.
After baking, transfer to a cooling rack to cool and taste, or taste while it is hot.
Tips:
When there is no special cake funnel or piping bag, you can use a small spoon to distribute the cake batter into the paper cups.