Passion Fruit Mini Cake Cup
1.
Weigh corn oil and passion fruit juice into a bowl.
2.
Mix with a whisk until fully emulsified.
3.
Sift in low-gluten flour and stir evenly until there are no dry powder particles.
4.
Add the egg yolk to the batter three times and stir.
5.
The batter is very thick and shiny without lumps.
6.
Drop the egg whites into the lemon and beat the fish with a whisk until the eyes are soaked.
7.
Then add sugar in three times and beat it.
8.
Until it is beaten until the egg beater is lifted, it shows a small sharp corner, that is, dry foaming.
9.
Take one-third of the egg white paste, put it into the egg yolk paste, mix it evenly by cutting and mixing, and then pour the egg yolk paste back into the egg yolk paste.
10.
Pour the remaining egg yolk paste into the egg whites and continue toss.
11.
The mixed batter is very delicate.
12.
Pour the mixed cake batter into the piping bag and squeeze it into the cake cup (7 minutes full). After squeezing everything, lift the bakeware and shake it twice to shake out the big bubbles!
13.
Bake in the middle of the preheated oven at 140 degrees for 36 minutes. After the time is over, simmer for 5 minutes.
Tips:
1. The egg whites must be sent to hard foaming, too soft and easy to shrink seriously
2. The temperature of the oven is for reference only. Generally, the cake will bake for 5 minutes after it rises to the highest point.
