Cream Cup Cake
1.
Beat the whole eggs into the basin, add all the sugar, sit the egg basin in 50 degrees hot water, and start beating the eggs with an electric whisk.
2.
At the same time, melt the milk and butter in a small pot.
3.
When the whole egg is beaten, turn off the whisk, raise the whisk, and the dripping egg batter will not disappear easily.
4.
Sift the low flour,
5.
Sift it a second time and put it directly into the egg batter.
6.
Mix the flour and custard evenly with the method of mixing, without mixing in circular motions, and mix until there is no dry powder. Pour the melted butter and milk on the spatula, and mix with the cake batter. In the same way, you can also take a small amount of cake batter and custard batter, mix evenly and then pour it into the cake batter.
7.
Put the mixed cake batter into the piping bag and squeeze it into the mold until it is eighth full. Preheat the oven 180 degrees in advance, and put the cake tin on it. About 20 minutes at 180 degrees.
8.
Let the baked cake cool off.
9.
When unmolding, lightly press the cake with your hands and rotate it gently, and then it can be taken out by inverting.
10.
Whip the whipped cream with sugar.
11.
Put it in a piping bag,
12.
Squeeze it into the cake cup and match it with your favorite fruit for a more beautiful taste.
Tips:
1. The amount of this formula can just be used up for six Lian Baoermeike.
2. When the mold is first put into practice, butter can be applied to facilitate demoulding.
3. The fillings can be used arbitrarily, as long as you like them.
