Health benefits
Eggs: nourish blood
Ingredients
Low-gluten flour ( 40g ) | Eggs ( 2 ( 120g) ) |
Vegetable oil ( 10g ) | White sugar ( 30g ) |
Milk ( 30g ) | White chocolate ( appropriate amount ) |
Dark chocolate ( appropriate amount ) | Decorative silver needles and beads ( appropriate amount ) |
Lemon juice ( a few drops ) |
How to make note cup cake
1. Prepare the required ingredients.
2.Egg yolks and egg whites must be separated, and the egg whites must be packed 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 lines and add the last 1/3 of the sugar.
12. Just beat until there are small hooks, don’t beat it, otherwise the cake will crack.
13. Take 1/3 of the beaten egg whites and add to the egg yolk paste.
14. Stir gently from bottom to top.Do not stir in circles to avoid defoaming..
15. Pour the batter into the remaining egg whites, and stir from bottom to top, without making circles.Stir.
16.Pour the batter into the paper cup with a spoon and fill 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.Can.(The specific time depends on the temperament of your own oven)
18. Take out and let cool.
19.Put the dark and white chocolate into piping bags respectively and melt them in warm water.
20.Use white chocolate to draw a staff on the cake and let it dry.
21. Top the notes with dark chocolate.
22.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.
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