Osmanthus Cake
1.
Separate the egg white and the yolk, add walnut oil to the egg yolk, and two more egg yolks, so that the egg flavor is stronger.
2.
Stir well and add osmanthus sauce
3.
Stir well and add yogurt
4.
Stir thoroughly
5.
Sift the low-gluten flour twice in advance and then sift it into the egg yolk paste
6.
Stir until there is no particles
7.
Put the egg whites in an oil-free and water-free basin, add a few drops of lemon juice
8.
Add 1/3 of the sugar when whipping at low speed until large bubbles are formed
9.
Continue to beat at low speed until the foam is slightly fine and add 1/3 of the sugar
10.
Add the remaining sugar when whipping until the foam is fine
11.
High-speed whipping until hard foaming, that is, the whisk has a straight sharp corner when lifted
12.
Take one third of the meringue and put it into the egg yolk paste and mix it evenly
13.
Pour the mixed batter into the remaining egg whites
14.
Continue to mix evenly with the mixing method to become a uniform and delicate cake batter
15.
I used Xuechu’s 12-unit mini egg tart baking tray, put the matching Xuechu cake tray into the mold, and then put the cake batter into the piping bag and squeeze it into the paper tray. I want the cake to bulge and squeeze it. 9 copies full
16.
Heat the oven at 150 degrees and lower at 140 degrees. After preheating, put it into the oven and bake for 18 minutes. At the same time, I also used a 6-piece doughnut baking tray that learned how to cook. There are two trays in total.
17.
My oven timer won’t show up, so I used the kitchen timer for 18 minutes. This timer has a magnet, which can be attached to the outer wall of the oven
18.
The baked cakes are very mini and cute
19.
Tear off the paper tray and you can faintly see the osmanthus flowers
20.
Take a look at the organization, a very soft little cake
21.
This baking pan can also directly squeeze the cake batter into it, without a paper holder, it has a good non-stick effect and is easy to demould
22.
This one was baked without a paper tray, and it’s a bit deceptive to take pictures when baked at night.
Tips:
The chai eggs I used are small, and the amount is 2 baking pans. If you use ordinary eggs, you can use 2 eggs. You can still add 2 more egg yolks, and the other ingredients remain unchanged.
