1. All materials are ready;
2. Beat the eggs into the French Baker glass egg beater, add all the sugar, and beat at a medium speed with an electric beater; hold the beater with your right hand and turn the beater clockwise, and turn the beater counterclockwise with your left hand from time to time to get the egg liquid Fully dismissed
3. When the volume of the egg mixture expands and the color becomes pale yellow, turn off the power and lift the whisk. After the egg mixture drops down, the traces will not disappear easily and the process is over. At this time, the oven begins to preheat, and the oven starts to heat up and down at 150 degrees;
4. Use a spatula to dig out a small piece of egg batter, sift 2 grams of cocoa powder and about 3 grams of flour into it, mix well, no need to put oil;
5. Put the batter into a piping bag, squeeze it on the paws and paw cores of the non-stick mold, put it in the oven and bake for one minute before taking it out;
6. Sift 57 grams of flour into the remaining egg batter, use the "J"-shaped direction, and stir evenly from bottom to top; the batter will defoam at this time, so the technique must be light and fast, and don't make a circle Stir
7. Pour about 15 grams of olive oil;
8. Continue to use the "J"-shaped direction, and stir evenly from bottom to top to form a delicate and shiny cake batter;
9. The cat's paws that have been roasted for a minute are very beautiful;
10. Use a small spoon to scoop the cake batter into it, cover the small paws, and it will be 9 minutes full;
11. Put it into the middle layer of the preheated oven, 150 degrees, up and down, 18 minutes, the rest of the cake can be placed in two paper cup molds; after the oven does not need to be inverted, turn the cat's claw cake over while it is hot, and place it in the mold Keep in a bag after cooling.
12. Cute cat's claw cakes, less oil and sugar, soft and delicious!
Tips:1. An egg with a shell weighs about 60 grams. If the egg you use is too small, the amount of flour should be reduced appropriately, otherwise, the bubbles will disappear very much and the cake will not rise;
2. The baking time and temperature are adjusted according to the size and mold of the cake and the actual situation of the oven used.
