Sponge Cup Cake
1.
materials needed
2.
Pour a quarter of the white sugar into the whole egg and beat with a whisk at medium speed
3.
Add the white sugar in four times in the middle. During the whipping process, the whole egg will become more and more viscous, the color will become lighter, and patterns will gradually appear.
4.
Keep whipping
5.
You can draw patterns and beat at low speed
6.
When the whisk is lifted, the egg liquid on the head of the whisk will not drip down quickly, and the pattern drawn by the whisk in the basin will not disappear quickly.
7.
Mix the milk and edible oil with a manual whisk, and set aside
8.
Add the sieved low-gluten flour to the beaten egg mixture three times, and mix the last time evenly with each addition. Please see the picture for the mixing technique: the scraper is lowered in the direction of one or two o'clock
9.
Scrape the bottom diagonally to the direction of seven or eight o'clock
10.
To seven or eight o'clock
11.
Scoop up the batter, pour it back, and then repeat this action. After doing one action, turn the eggbeater with your left hand a bit counterclockwise. Repeat the above actions to quickly mix the batter evenly. During the process, the speed should be fast and the movements should be light to prevent the batter from becoming gluten
12.
Spoon a small portion of the mixed batter into the milk and oil mixture, and mix quickly evenly
13.
Then pour it back into the batter in the egg-beating bowl, and stir evenly according to the method in the previous step
14.
Pour the completely mixed batter into a paper cup in a continuous mold, and preheat the oven to 180 degrees for 20 minutes
Tips:
During the production process, attention should be paid to the degree of whipping the whole egg and the method of mixing.
