Health benefits
Eggs: nourish blood
Ingredients
Low-gluten flour ( 40g ) | Milk ( 30g ) |
White sugar ( 30g ) | Vegetable oil ( 10g ) |
Eggs ( 2 (120 grams) ) | Lemon juice ( A few drops ) |
Decorative silver needles and beads ( appropriate amount ) |
How to make cup cake
1.Preparation Office Food is needed.
2.Separate egg whites and egg yolks.The egg whites must be placed in clean containers that are free of water and oil.
3. Beat the egg yolks.
4. Add vegetable oil and mix well.
5. Add 10 grams of sugar and milk and mix well.
6.Sift in low-gluten flour.
7. Gently stir into a particle-free batter.
8. Add a few drops of lemon juice to the egg whites.
9. Add the remaining sugar to the egg whites in 3 batches, beat until rough and add 1/3 of the sugar.
10. Beat until fine and add 1/3 of the sugar.
11. Beat until there are texture and add the last 1/3 of the sugar.
12. Just hit until there is a small curved hook, don't hit it too much, otherwise the cake will crack.
13. Add 1/3 to the egg yolk batter.
14. Gently stir from bottom to top and mix evenly.Do not stir in circles to avoid sterilization.Bubble.
15. Mix the batter and pour it into the remaining egg whites, and stir evenly from bottom to top.
16. Put the mixed batter into the paper cup with a spoon, filling it 8 minutes full.
17. Place in a preheated 150 degree oven and bake on the middle rack for 60 minutes, until the surface is colored.(The specific time depends on the temperament of your own oven)
18. Take out and let cool.
19.Sprinkle silver needles and silver beads for decoration.
20.Finished product.
Tips
1.The egg whites must be placed in a clean container that is water-free and oil-free, otherwise it will be difficult to whip.
2.Beat the egg white until it reaches a small hook.Do not beat the egg white, otherwise the cake will crack.
3.The cake batter should be stirred from bottom to top, and should not be stirred in circles, otherwise it will defoaming.
4.The specific time depends on the temperament of your own oven.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
