How to make coffee cakes

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  1.Preparation Weigh all ingredients.Instant coffee powder must be brewed with hot water and allowed to cool.Lemon juice can be replaced with white vinegar.The rum can also be omitted.

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  2. Make the egg yolk paste part first: separate the egg white and egg yolk.Add 10 grams of fine sugar to three egg yolks, then add corn oil and mix together in a bowl until the sugar melts.

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  3.After the sugar melts, add the cooled coffee.Continue to mix with a hand mixer until uniform as shown below!

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  4.Pour the low-gluten flour into the bowl, continue to use a manual whisk, and stir Stir the font into a smooth and delicate state.(Be sure not to stir in one direction to avoid gluten formation.)

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  5. Add a few drops to the egg white lemon juice.Use an electric egg beater to beat until fish-eye bubbles form, add the first fine sugar (there are 45 grams of sugar in the recipe, remove 10 grams from the egg yolk, and there is still 35 grams, and add it to the egg whites in three batches.)

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  6.Continue to beat until the egg whites are fine and white with slight texture, add the second time Fine sugar

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  7.Continue to beat until wet foaming, add the last sugar.

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  8. Then beat it for a few dozen seconds to pull out the small hook.

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  9.Put a portion of the meringue into the egg yolk paste and stir it up and down.

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  10. Mix well and then pour it back into the meringue and mix it up and down.

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  11.The final mixed cake batter is as shown in the picture.If it is very thin, it means you have stirred to defoam.

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  12.Put the cake batter into a piping bag.Place the small paper cups on the baking tray and pipe the cake batter one by one.At this time, preheat the oven to 180° for ten minutes.

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  13. The oven can be heated up and down at 180° for 15 to 18 minutes.

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  14. Take it out and let it cool before eating, one bite at a time, it melts in your mouth, very delicious.Original work by Min Ruyi.