Passion Fruit Strawberry Cream Mug Cake
1.
Put the butter in the milk and melt in water, turn off the heat, and put it in hot water for later use.
2.
Brush the mold with butter.
3.
Separate the egg whites and the yolks, and use an electric whisk to beat the egg whites with sugar until hard foaming.
4.
Add the egg yolks in portions and beat with a whisk until the egg yolks and egg whites are completely mixed.
5.
Sift in the sieved low powder and stir evenly.
6.
Pour the melted milk butter along the spatula. Stir evenly.
7.
Pour the mold to the mark and shake it a few times.
8.
Put it in the preheated oven and bake at 180 degrees for about 20 minutes. After baking, let it cool and demould.
9.
Beat the whipped cream with fine sugar until the lines appear gradually, add 2 tablespoons of freeze-dried strawberry powder and beat well.
10.
Put the piping bag and squeeze it into the cooling cake cup, and add passion fruit.
Tips:
For concave molds, be sure to apply butter before baking, so as to facilitate demoulding.