Colored Cakes

Name: Colored Cakes
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 75g Low-gluten flour; 110g Whole egg liquid; 30g milk; 20g Corn oil; 65g Caster sugar; 4 drops Food coloring

by 18LS28xgl Scattered

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

5

Since I learned to bake, my family has never bought cakes, breads and other baked snacks.
Homemade snacks, the real ingredients are visible, healthy and delicious, nutritious and low-fat, delicious and not irritating. Family loves to eat. It is also great as a souvenir for friends, elders, neighbors, colleagues, etc.~O(∩_∩)O~

For example, this [Colorful Cake] has a pumpkin shape, a donut shape, and a whirlwind shape. Every style makes children love it. It can be eaten directly, or squeezed with cream before eating, or it can be eaten with chocolate sauce. The yogurt, candied fruits and fruits are also great. Every time children can eat four or five in one go!
The method is so simple that you can't imagine it, you can see it, and novices can be 100% successful! Try it now!

Ingredients

Colored Cakes

1. Prepare ingredients: low-gluten flour sifted through a fine sieve; whole egg liquid mixed with fine sugar; corn oil mixed with milk;

2. Mix the milk and corn oil mixture evenly with a manual whisk;

3. Pour an appropriate amount of water into the pot to heat up, but turn off the heat when it is not hot; stir the mixture of egg liquid and granulated sugar evenly, and then stir in warm water;

4. The scratches on the surface of the egg batter will not disappear within 10 seconds; the egg will be beaten;

5. Sift in low-gluten flour;

6. Use a spatula to quickly stir up and down evenly, then pour the milk mixture;

7. Use the spatula again to quickly turn up and down and mix evenly;

8. Pigment is dripped into the inside of the piping bag; I used four different pigments, and you can choose the pigments that do not use colors according to your preferences;

9. Put the egg paste into the piping bag;

10. Pour the batter into the mold, 8 minutes full, gently shake a few times on the table, shake out big bubbles;

11. After preheating the oven at 180 degrees, place the mold in the middle of the oven and bake for 20 minutes;

12. After the procedure is over, take out the mold, buckle it upside down on the drying net, and let the cake cool down;

13. The colorful little cakes are ready; eat them directly, they are delicious;

14. The two cakes overlap, and whipped cream is squeezed in the middle, which is also delicious.

Tips:
1. I use Chefmade Pumpkin Whirlwind Donut Mould 12 cups, no oil is needed; if it is other sticky moulds, you need to smear butter or corn oil to prevent sticking;
2. The temperature of the oven can be adjusted according to your own oven power and temper;
3. All baking containers need to be oil-free and water-free;