Custard Cup Cake
1.
First make the custard sauce, add fine sugar to the egg yolk, and mix well.
2.
Stir in cornstarch, add a few drops of vanilla extract.
3.
Pour in the hot milk and keep stirring the sugar to melt.
4.
Reheat on low heat, stirring continuously until thick and textured, and put it in a piping bag for later use.
5.
Next, make the sponge cake, add the eggs with fine sugar and heat over water and stir evenly.
6.
The temperature should not exceed 40 degrees, and take out the egg beater.
7.
Put butter and milk in the insulated water to melt.
8.
Whip the egg liquid at a high speed, until the egg liquid becomes bulky and the color becomes lighter, pick up the egg liquid and draw 8 does not disappear immediately, and then clean the bubbles at a low speed.
9.
0 Sift in low-gluten flour, cut and mix, and scrape the sides.
10.
Stir until there is no dry powder.
11.
Use a spatula to take a little batter and pour it into the butter and milk liquid, and mix well.
12.
Pour back into the egg beater and stir evenly.
13.
Pour into the mold eighth full.
14.
Put it into the preheated oven, up and down 150 degrees, bake for about 25 minutes, the surface is evenly colored, insert the cake with a bamboo stick and it will be out of the oven without batter.
15.
Out of the oven upside down, and then face up.
16.
Place the cake on the baking tray, squeeze the custard sauce into the top of the cake in a circular motion, moving fast.
17.
Put it back in the oven and bake for 10-15 minutes. The bulging lines on the top of the custard sauce disappear slightly.
18.
Place it out of the oven on a wire rack to cool.
Tips:
1. The amount of white granulated sugar in the formula is large. Don't reduce the sugar at will. This will cause problems in the beaten and swelling of the egg liquid, and the reduced sugar also has a moisturizing effect.
2 The purpose of warming the egg is to accelerate the dissolution of the sugar, and the egg liquid will become viscous, so that the egg liquid bubbles will be sent in place in a short time.
3 Squeeze the custard sauce in one go, don't interrupt it, don't leave a gap, and adjust the baking time by yourself. The longer the squeezing time, the cooler the cake and the longer the baking time. Observe more in the last few minutes.
