Health benefits
Butter: low protein
Eggs: eye protection and eyesight improvement
Ingredients
Low-gluten flour ( 50g ) | Whole milk powder ( 25g ) |
Butter ( 40g ) | Whole milk ( 25g ) |
Eggs ( 2 pieces (shelled, about 50 grams each) ) | Egg yolk ( 1 piece ) |
Fine sugar ( 40g ) |
How to make milky cake
1.Picture of finished product.
2.Put the butter and milk into a small bowl and heat in the microwave for about 30 seconds until The butter melts into a liquid state.
3.Crack 2 eggs into a basin, add one egg yolk and fine sugar.(Preheat the oven to 170 degrees)
4.Use an electric egg beater to beat until lifted.The egg liquid dripping from the container will not disappear immediately and is ready.
5. Sift in the low-gluten flour and milk powder, and use a spatula to quickly stir it in from the bottom up.Mix well.
6.Add butter milk and continue to stir evenly.
7. Pour the evenly mixed batter into the mold.Place in the middle rack of the preheated oven and bake at 170 degrees for 15-20 minutes.I made exactly 12, and I only took six photos.
8. Take it out and let it cool before eating.
Tips
1.To make a soft and fluffy cake, the key lies in the beating of whole eggs and the subsequent mixing process.If the volume of the mixed batter shrinks, the texture becomes rough, or there are many small pores, it means that the egg liquid has defoamed.The cake baked with this kind of batter will not be soft enough.2.The mixed batter should be put into the oven for baking as soon as possible without wasting time, so you can preheat the oven while beating the eggs.3.The temperature and time of the oven can be adjusted according to the size of the cake.
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