#四session Baking Contest and is Love to Eat Festival# Mini Flower Cakes

#四session Baking Contest and is Love to Eat Festival# Mini Flower Cakes

1. Weigh the ingredients and set aside. (Pure milk and corn oil can be poured together)

2. The basin should be clean and free of water and oil. Be careful to separate the egg whites and egg yolks.

3. Separate 30 grams of white sugar into 4 grams of egg yolk and add salt.

4. Stir well and add corn oil and milk.

5. Continue to mix well and sift into low-gluten flour.

6. Stir in a "Z" shape until there are no particles.

7. Preheat the oven first: 140 degrees above and 120 degrees below. Add a few drops of lemon juice to the egg whites, add the remaining 26 grams of powdered sugar (add in three times), first beat with an electric whisk until the fish is bubble-like and add a small portion.

8. Join again after passing a few laps. Add the remaining powdered sugar one last time and continue to beat at high speed.

9. Lift up the whisk to observe the state of the egg whites: the sharp corners that are completely upright are just fine. (Be careful to send it in place, don’t bend a little bit, it’s very important)

10. Pour half of the beaten egg whites into the egg yolk batter.

11. Stir it in a "J" shape, do not draw a circle to avoid defoaming. Stir well and pour into the remaining egg whites.

12. Continue to stir evenly.

13. Put the mixed paste into a large piping bag and squeeze it into the mold until it is 80% full.

14. Squeeze a few times on the counter to create large bubbles, and use bamboo sticks to cross out the small bubbles in a "Z" shape. (If there is any excess, pour it into a paper cup and bake it together.)

15. After the oven is preheated: put it in the middle and lower layer, up 140 degrees, down 120 degrees, and bake 60 minutes.

16. There is no need to buckle after baking, and it will be demoulded after cooling. Top with yogurt and decorate the flowers.

17. Finished picture.

18. The shape is exquisite and chic.

19. The taste is soft and delicate.

20. Beautiful little cakes~~~

21. Finished picture.

Tips:

The temperature of each oven is different, please adjust appropriately according to the situation.
1: Use fresh eggs, clean the egg-beating bowl, without water and oil.
2: If the egg yolk paste is not evenly stirred, the oil is not fully emulsified, it has a grainy feel, and it is easy to cause shrinkage. The action should be light and fast, and the egg yolk paste should be stirred well until it is smooth.
3: If the batter is stirred for too long, too much force, it will cause tendons, and it will also easily cause shrinkage after cooling. Just stir the batter until it is smooth.
4: Due to the freshness of the eggs, when the egg whites are beaten, the amount of egg whites will be slightly different. Pour the egg batter into the mold until it is 8 minutes full. If the excess amount is exceeded, pour it into a paper cup and bake it together. .