Cup Cake
by Misty rain and mist in the south of the Yangtze River
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. .The egg white and egg yolk are separated, and the egg white bowl must be oil-free and water-free.
2. Add 10 grams of fine sugar to the egg yolks and gently beat them with a whisk. Don't send the egg yolk.
3. Add 25 grams of salad oil in turn (after adding in 2 times and mix well), add 25 grams of milk, and mix well. Then add the sifted flour and mix gently with a rubber spatula.
4. Whisk the egg whites with a hand-held electric whisk at a low level, and add the remaining 30 grams of fine sugar in 3 times. Beat the egg whites to the small curved tail.
5. Put 1/3 of the egg whites into the egg yolk paste. Use a rubber spatula to gently stir and mix evenly (turn up from the bottom, do not stir in a circular motion, so as to prevent the protein from defoaming).
6. After mixing evenly, pour all the egg yolk paste into the egg white bowl. Use the same method to stir evenly from the bottom until the egg white and egg yolk paste are well mixed.
7. Pour the cake batter into a large piping bag and tie the opening tightly. Squeeze the cake batter evenly into the paper cup, not more than 70% full, to prevent the batter from swelling and overflowing during baking.
8. Put it in a preheated 170 degree oven, middle level, and bake for 15 minutes.
9. Add 200 grams of whipped cream to 20 grams of caster sugar to beat
10. Add the color you like, decorate the cake with the decorating nozzle, and sprinkle it with decoration.
Tips:1. The oven temperature is adjusted according to the actual oven temperament
2. There is no tartar powder, you can use a few drops of white vinegar instead
3. Don't let the egg yolk penetrate into the egg whites, otherwise they won't be able to beat the egg whites
