Color "egg" Cake

Color "egg" Cake

1. The egg opener opens the egg.

2. Separate the egg white and egg yolk, and wash the eggshell for later use.

3. Add a small amount of purified water and boil butterfly pea flowers for later use.

4. Add salad oil and sugar to the egg yolk, mix well and emulsify.

5. Sift in an appropriate amount of low-gluten flour.

6. Add egg yolk flour to butterfly pea flower water. I'm lazy here, see the picture, I didn't mix it well. Suddenly I found that the flour was added early, it should be divided into the egg yolk liquid into the butterfly pea flower water and then add the flour.

7. Mix well, green cake batter.

8. Add milk powder and mix well.

9. Scoop a little and set aside. Green custard.

10. Continue to add butterfly pea flower water to the rest, but don’t have too much water, just soak the butterfly pea flower and squeeze the water in the flower.

11. Blue custard.

12. Add a small amount of water to puree the dragon fruit pulp.

13. Scoop in the cake batter, mix well, thinner and add some low-gluten flour.

14. Mix well. It turns out that the pitaya has less flesh. The reason is that I want to save some dragon fruit to make fruit balls.

15. Add an appropriate amount of milk powder, mix well and set aside. Red custard.

16. If the egg whites are passed, the steps are omitted, and all the beautiful friends will do it.

17. Cut with blue custard and mix well.

18. The cake liquid is scooped into the egg shell, 2/3 full, it does not matter if the mushrooms are baked.

19. Cut the beaten egg white and red egg batter and mix well.

20. After mixing well. The pitaya flesh is missing and not very red. Friends can have more dragon fruit when making it.

21. Scoop into the eggshell.

22. Cut the remaining egg whites and green cake batter and mix evenly.

23. Scoop into the eggshell.

24. Put it in the preheated oven, if you bake the eggs individually, put it in the middle layer. Here I baked something else (recipe will be posted separately).

25. Bake at 120 degrees for 40 minutes. The temperature of my upper and lower fire is high, so the finished product does not meet my requirements. After being baked and cooled, it is brought out of the oven, and the eggshells are broken and the cake is peeled and placed on a plate.

26. Finished product.

27. Finished product

28. Finished product. The uneven size of the cake is due to the different eggshell sizes.

29. Finished product.

Tips:

1. Egg shells are reserved for use when eating eggs.
2. Because I am relatively lazy, the amount of each ingredient in the cooking is based on the feel, and there is no specific weighing, just for reference. But the beautiful friends are all big coffees, this is not difficult for everyone 😄
3. Add oil and sugar to the egg yolks and mix them well. They should be divided into two portions, then add dragon fruit and butterfly pea flower water, and then add low-gluten flour.
4. The butterfly pea flower liquid in the egg yolk paste is less green and more blue.
5. It is not advisable to boil butterfly pea flowers with too much water, otherwise the batter will become thin. If the low-gluten flour is added too much, the egg whites will not be enough.
6. The temperature of the oven should not be too high, otherwise all the colors will be baked into brown. I used the 150-degree upper heat and the 180-degree lower heat were both high. Beautiful friends can try 120-130 degrees, the time is 40-50 minutes.
7. Do not add milk to the egg yolk liquid. The moisture of dragon fruit liquid crystal and butterfly pea flower water is sufficient. If you want the cake to have a milky flavor, just add milk powder.
8. It does not matter if the egg mixture is added to roast the mushrooms, just cut off the mushrooms before peeling the shells.