1. Fine sugar + eggs, put in water and heat at 38-43°C (beaten with whole eggs). After the beaten whole egg liquid, you can draw a figure of 8 with the egg beater and hold it for a few seconds. If the picked up egg liquid disappears on the surface immediately, it means that the beaten is not enough. If the egg liquid layer is brought up If the stacks do not disappear, it means that you have overspent.
2. Add milk and olive oil and stir quickly. If you like a stronger mango flavor, you can use the same amount of mango juice instead of milk.
3. Sift in the low-gluten flour twice and stir evenly until there are no dry powder particles.
4. Pour into a paper cup, sprinkle small particles of mango pulp on the inside, 8 minutes full (recipe 12 is the amount of a medium cup)
5. Put it in the preheated oven at 140°C and at 170°C and bake for about 25 minutes (lower layer). The surface is golden. Insert a bamboo stick and pull it out without touching it. It means the cake is cooked.
6. The oven comes from the Dongling electronic oven DL-K30A, 25 lazy menu one-key baking, accurate temperature, small temperature difference, uniform coloring, which can meet your different baking needs and improve your quality of life in minutes.
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