Cup Cake

Cup Cake

1. Weigh all the ingredients! Separate egg white and yolk! Add flax oil and milk to the egg yolk!

2. Beat the egg yolks evenly with a whisk at low speed

3. Sift the low-gluten flour and baking powder into the egg yolk! ! !

4. Use cutting and mixing until there are no particles

5. Add a few drops of white vinegar to the egg whites, beat with a whisk at low speed until the egg whites become thick, and add one-third of the sugar

6. Beat with a whisk at medium speed until the egg whites become fine bubbles, and add two-thirds of the sugar

7. Finally, beat it at high speed until the egg whites are not fluid and are in a wet foaming state.

8. Take one-third of the beaten egg whites and put it into the egg yolk paste, and mix well by cutting and mixing.

9. Pour the mixed egg batter into the egg white basin!

10. Mix well again to form a batter 🍰

11. Put the mixed batter into the piping bag

12. Squeeze into the cake 🍰 paper cup! After squeezing the batter, lift the baking pan and shake it on the chopping board a few times to shake out the bubbles in the cake batter

13. Finally sprinkle the seeds

14. Preheat the oven in advance, bake at a temperature of 160 above and below for 30 minutes to turn off the fire! ! ! (The temperature is set according to your own oven)

15. The baked cake 🍰 let it dry for a while, it will be fine 😄

16. Chiffon cake is delicious!