Cream Cup Cake
1.
After preparing the ingredients, separate the egg yolk and egg whites and put them into two oil- and water-free basins.
2.
Add 20 grams of sugar to the egg yolk bowl and mix well, then add corn oil and water and mix well.
3.
Add sieved low powder and mix well without over-mixing to avoid gluten.
4.
Add a few drops of white vinegar to the egg white bowl, beat the fish eyes and add the remaining one-third of the sugar.
5.
Beat to a fine foam and add the remaining two-thirds of the sugar.
6.
Add sugar for the last time when the rough lines are visible.
7.
Beat the egg whites until it is hard. Pick up the whisk, which is a short triangle shape.
8.
Take one-third of the egg white paste into the egg yolk paste by cutting and mixing, and mix well.
9.
Pour it back into the egg white paste, turn the pot with the left hand, and use the stir-fry method with the right hand, without making circular motions.
10.
After mixing well, pour it into a paper cup.
11.
Preheat the oven to 180 degrees, the upper and lower fire, after entering the oven, adjust the temperature to 150 degrees and bake for 20 minutes. Just insert a toothpick into a non-stained object.
12.
Add white sugar to the whipped cream and beat until the lines are clear.
13.
Put it into a piping bag, and squeeze the cream with the flower mouth and fancy you like. Decorate with colored needles or fruits.
Tips:
1. Don't make a circle when mixing the cake batter, just cut and mix it lightly and quickly.
2. Pay attention to the inspection when the egg whites are beaten until there are lines, and just pick up the egg beater to form a short triangle.
3. The temperature of the oven is subject to that of your own oven.
