Health benefits
Cocoa powder: nourish blood, protect teeth, protect bones
Butter: low protein
Eggs: nourish blood
Ingredients
Low-gluten flour ( 145g ) | Coffee ( 60g ) |
Cocoa powder ( 5g ) | Butter ( 35g ) |
Fine sugar ( 118g ) | Eggs ( 4 ) |
White sesame seeds ( a little ) | Walnuts ( 18g ) |
Lemon juice ( A few drops ) |
Coffee Sponge Cake Cup (Egg-splitting method)
1.Prepare the necessary ingredients.
2. Sift the low-gluten flour twice and set aside.
3.Put the walnuts into the microwave and heat for one and a half minutes.Let cool and cut into small pieces.
4. Place the butter in the microwave and heat for 1 minute until completely melted , then add coffee and stir to emulsify.
5. Sift cocoa powder into the mixed butter coffee liquid.
6. Stir the cocoa powder until there are no particles.
7. Separate the egg whites and egg yolks in a water-free and oil-free container Inside.
8. Add a few drops of lemon juice to the egg whites and beat by hand Beat the egg with a low speed until coarse foam, add 1/3 of the fine sugar.
9. Turn the egg beater to medium-high speed and beat the egg whites until fine., add 1/3 of the fine sugar and continue beating.
10. Beat the egg whites until lines appear, add the remaining fine granulated sugar.
11. Beat the egg whites until they are dry, lift up and beat The head has an erect tip and does not droop.
12. Add the egg yolk in two batches and beat.
13. Beat the egg yolks and whites until they are completely integrated.
14. Add the pre-sifted low-gluten flour in two batches , stir evenly with a spatula.
15. Add the emulsified coffee cocoa butter liquid in two times, Continue to mix evenly with a spatula.
16. Stir evenly for the first time before adding the next time quantity.
17.Pour the mixed cake batter into a medium paper cup In the middle, sprinkle some chopped walnuts and white sesame seeds respectively.
18.Place in the middle layer of the preheated oven and heat up and down to 175 degrees 15 minutes.
19. Finished product picture.
20. Finished product picture.
21. Finished product picture.
Tips
The egg-splitting method eliminates the need to soak the egg bowl in warm water, making it less difficult to whip.Cocoa powder and low-gluten flour are processed separately.Mix cocoa powder with coffee and melted butter in advance and stir well to avoid defoaming caused by large particles of cocoa powder.When mixing the cake batter, be gentle and slow, and be sure to use the correct mixing technique.
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