Cup Cake
by _蒍鉨 become good 々
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. The weighed materials are reserved.
2. Separate the white and egg yolk, the container should be clean, oil-free and water-free, and there should be no egg yolk in the white.
3. Add the egg yolks to the milk salad oil.
4. Stir until emulsified.
5. Sift in low-gluten flour.
6. Mix the flour in a Z-shape back and forth until there are no particles. Do not stir in a circular motion to prevent the batter from becoming gluten.
7. Add a few drops of white vinegar to the egg whites and beat until the fish eyes are soaked. Add one-third of the sugar.
8. Beat until the egg whites are thick and add one third of sugar.
9. Beat until there are lines and add the last third of the sugar.
10. The egg beater lifts the hook state, that is to say, it is enough to hit hard foam.
11. The whipped meringue will not fall off when it is pressed down. Preheat the oven to 150 degrees for 10 minutes.
12. Take one-third of the meringue into the batter and stir evenly. Do not stir in a circular motion. Turn from bottom to top.
13. Add another third of the meringue to the batter and mix well.
14. Finally, pour the batter into the remaining meringue and continue to mix evenly.
15. The mixed batter is very delicate.
16. Put the batter into a paper cup and shake it a few times to shake out the bubbles.
17. Heat the middle layer of the oven to 120 degrees, lower the fire to 150 degrees and bake for 45 minutes.
18. After baking, the cake is upside down to let cool.
19. Finished product.
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
Buy on JD
Buy on Amazon