Mulberry Small Cakes
1.
Beat the eggs into a water-free and oil-free container, and add fine sugar. Use a whisk to stir in water and heat to 40 degrees Celsius. When the temperature is reached, remove from the water bath and continue to beat with an electric whisk.
2.
When the egg liquid is beaten to the state shown in the figure, the egg beater can be lifted to draw lines on the surface of the egg liquid. It takes a long time to beat the whole egg liquid. Pay attention to let the electric egg beater rest for one minute every three minutes before continuing to beat. You can prepare a mixture of jam and oil while the whisk is resting.
3.
Take 30g of mulberry jam, add 20g of warm water, and stir evenly.
4.
Add 20g corn oil or salad oil.
5.
The electric whisk leaves a whisk to beat the jam and oil evenly.
6.
Sift the flour into the egg mixture twice, and use a rubber spatula to gently stir evenly after each addition.
7.
The state of mixing flour and egg liquid.
8.
Add a small portion of the mixture of flour and whole egg liquid to the mixture of step 5, and mix well.
9.
Add the evenly mixed mixture to the cake batter of step 7, and gently stir evenly.
10.
The cake batter after mixing evenly has mulberry fruit particles in it.
11.
Divide into small paper cups, preheat the oven at 170°C, and bake at 170°C for 20-25 minutes.
12.
Finished small cakes.
Tips:
The fruit particles sink to the bottom, so tear off the paper cup and you can see the attractive purple flesh of the bottom particles. Therefore, it is not necessary to use a paper cup. Use a silicone mold or a metal mold to bake it and take it out, with the bottom side up.
