Health benefits
Eggs: nourish blood
Ingredients
Eggs ( 7 ) | Low-gluten flour ( 140g ) |
Lemon juice ( 6 drops ) | Milk + water ( 60 grams ) |
Baking powder ( 2 grams ) | Powdered sugar ( 140g ) |
Salt ( a little ) | Salad oil ( 60 ) |
Whipping cream ( 250 mg ) | Mango, kiwi ( appropriate amount ) |
Cashew nuts, chocolate beans ( appropriate amount ) | Homemade mulberry jam ( appropriate amount ) |
Powdered sugar ( 40g ) |
How to make cupcakes
1.Eggs are divided into egg whites and For the egg whites, mix the egg yolks and sugar and beat with a hand mixer until the sugar dissolves.Add salt, mix well, add salad oil in three batches and mix well, add milk and mix well to form an egg paste.Sift together the low-gluten flour and baking powder and add to the egg yolk batter.
2. Add lemon juice to egg whites, beat with an electric egg beater until foamy, add 1/3 sugars.Stir until fine foam, add 1/3 sugar, beat until wet, add the last 1/3 sugar, beat until dry.Add to the batter in three batches and mix evenly.
3. Preheat the oven to 200 degrees for 10 minutes.Pour the batter into the paper cup and tap it a few times..Add raisins or cashews according to your preference.Place in the middle rack of the oven, raise the heat to 150 degrees, and bake at 180 degrees for 50 minutes.(Adjust the heat according to your own oven) Remove from the mold and let cool.
4. Beat the light cream and sugar, cut the cake into two pieces and spread the cream and fruit on it ,jam.It tastes better in the refrigerator.
Tips
Small paper coasters covered with oiled paper are easy to release from the mold.If you don’t have a rotating cake stand at home, you can use the rotating plate in your microwave oven instead.
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