1. Prepare the materials and weigh them for later use, so as not to rush into use.
2. Take another pot, pour milk and salad oil, and beat with eggs until fully integrated and emulsified.
3. Mix the low flour with the starch and mix well.
4. Sift into the powder.
5. Draw a word and mix well, or stir evenly with a spatula.
6. First add an egg yolk and mix well.
7. Then add the second egg yolk and mix well again.
8. The mixed batter is fine and sticky. Remember not to over-mix, otherwise the dough will become gluten.
9. Add a few drops of lemon juice to the egg whites.
10. Beat with an electric whisk until large bubbles are formed, add 1/3 of the sugar, and continue to beat until the foam becomes fine, add the remaining 1/2 of the sugar, and beat at high speed, until the head of the whisk is obviously felt Resistance, clear lines appear, add the last sugar and continue to pass until the egg white is distributed, and straight hooks appear.
11. Take 1/3 of the meringue into the batter and mix it evenly.
12. Add the remaining meringue to the batter twice, and stir evenly.
13. Put the batter into the piping bag and set aside a little batter for later use.
14. Add a little cocoa powder to the reserved batter. (This is random, you can add more if you like darker colors.)
15. Put the cocoa batter into the piping bag, and put the paper cup on the muffin mold.
16. Squeeze the batter into a paper cup and shake it gently.
17. Squeeze the circle with cocoa batter. (Ignore my hand shaking...)
18. Use a toothpick to pull out the pattern you like.
19. Put it in the preheated oven, bake at 110°C for 8 minutes, turn at 115°C for 12 minutes, and finally turn at 140°C for 18 minutes.
20. The cake is out of the oven and put on the net to cool.
21. Meimeida’s small cakes have a delicate taste, but the surface will sink a little overnight. If you want Meimeida to give to your friends, it’s the best day.
22. Try it if you like it.
Tips:1. The baking time and temperature are for reference only, and the actual temperature is adjusted according to the temper of the oven.
2. The egg whites distributed by hitting 10 are relatively hard. Try to mix evenly when mixing the batter, and remember not to make a circle, otherwise the batter will defoam.
3. Cocoa powder, red yeast rice powder, matcha powder can be used for garland, as you like.
