1. Prepare all the materials
2. Beat all the eggs into the egg-beating bowl to disperse, put the fine sugar in all at once
3. Prepare a pot of hot water in advance, the temperature is about 50-60 degrees, put the egg beater on it, and use an electric whisk to beat at high speed. The lines on the surface of the beater will not disappear quickly and are relatively clear.
4. Turn to the lowest speed to sort the bubbles. Beat 15-20 times in each corner of the egg-beating bowl. This will help turn the big bubbles in the batter into small bubbles, making the cake more delicate and not so delicate. Rough
5. Take the beaten custard out of the hot water, sift the low-gluten flour into the beaten custard, use the way of stirring, from the 2 o'clock direction to the 8 o'clock direction from bottom to top, mix well Yes, the action should be light and fast to avoid defoaming
6. Then pour the mixed milk and butter into the egg batter, and in the same way, stir from 2 o'clock to 8 o'clock from bottom to top, and mix evenly. The action should be light and fast to avoid elimination. bubble,
7. Quickly mix evenly until it becomes a fluid batter
8. Golden 12-cup non-stick mini pumpkin-shaped whirlwind cake mold, doughnut cookie mold, buttered in advance
9. Put the cake paste into the piping bag
10. Cut a big mouth underneath, not too small, it will defoam the squeezed egg batter
11. Squeeze into the mold, squeeze in about 7 minutes full
12. Preheat the oven at 160 degrees in advance for 10 minutes, and put the cake in the middle of the preheated oven at 160 degrees for 25 minutes
13. You don’t need to buckle the cake after baking, just take it out and let it cool.
