Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 40g ) | Pure milk ( 20 grams ) |
Corn oil ( 20 grams ) | Eggs ( 2 ) |
White sugar (add egg white) ( 30g ) | White sugar (add egg yolk) ( 15g ) |
Blueberry (appropriate amount) |
How to make blueberry cake
1.Weigh the ingredients and set aside.
2. Beat the egg whites and egg yolks separately into different bowls.The bowl containing the egg whites should be oil-free.No water.
3.Put milk, corn oil and sugar into the egg yolk bowl.
4. Stir evenly and sift in the low powder.
5. Stir the egg yolk paste evenly.
6. Add sugar to egg whites and beat with a whisk.
7. Beat until hard foam forms (pull up the whisk head, the tip is upright of).
8.Add 1/3 egg white into the egg yolk paste and stir (use the cutting and mixing method)
9. After stirring well, add the remaining egg white and stir well.
10. Mix the cake batter.
11.Put the cake batter into small paper cups and put some blueberries in each cup.
12. Preheat the oven at 160 degrees for five minutes, put the cake in, and bake at 160 degrees for 15 minutes.Take the cake out immediately after the beep sounds.
13. Finished product picture.
Tips
This is enough for 6 cupcakes.The bowl containing the egg whites must be oil-free and water-free, otherwise it will affect the beating of the egg whites; do not stir in circles after adding the egg white paste, otherwise it will defoaming.
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