Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 5 ) | Low-gluten flour ( 90 Grams ) |
Corn oil ( 35 grams ) | Soft white sugar ( 80g ) |
Milk ( 45g ) | Vanilla essence ( Three drops ) |
Salt (1g) | Black sesame seeds (appropriate amount ) |
White vinegar ( five drops ) |
How to make paper cup majestic cake
1. Prepare the materials, sift the flour three times in advance and set aside
3. Beat the egg whites first, add white vinegar to the egg whites and beat with an electric egg beater for 60 seconds
4.whipped
5.Add sugar in three batches , add for the first time and beat for 60 seconds
6.Add sugar for the second time and beat for 60 seconds
7. Add the sugar for the third time and beat for 60 seconds, then lift it up into a small curve.! Store in the refrigerator immediately!
8. Then beat the egg yolks, add salt and vanilla essence to the egg yolks, and beat the remaining sugar 10 seconds
9.Add milk and corn oil in batches and beat in ten seconds
10.Then add the sifted flour in three batches and stir evenly
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11.This is all mixed
12.Take out the meringue from the refrigerator and add it to the batter in three batches.Add one-third of the egg white to the batter and mix it evenly
13.This is all mixed
14. Preheat the oven to 150 degrees for 10 minutes!
15. Prepare small paper cups.This kind is made of oil paper, which is relatively soft and easy to deform ( Hard paper cups are still easy to use.I just bought them and tried to make them for the first time)
16.Pour the batter into small paper cups eight-quarters full!
17.Sprinkle in a little black sesame seeds
18.Put it into the middle rack of the preheated oven and heat it up and down at 150 degrees for 30 minutes!
19.This is what it looks like after baking for ten minutes
21.Install it into a plate!
2.Separate egg white and egg yolk
20.Time to take out
Tips
The basin used to separate egg whites and egg yolks must be water-free and oil-free! The egg yolk cannot be mixed into the egg white.If it is mixed in, the whole thing must be replaced! The egg whites need to be whipped until they are stiff and can be lifted up into small curves.It is more convenient to put the batter into a small paper cup and put it into a piping bag.It is also good for me to use a spoon because the mouth of the paper cup is wider and easier to pour! If the mouth of the paper cup is relatively small, it is more convenient to use a piping bag to squeeze it into the paper cup.Everyone's oven is different, and the baking time depends on the temperament of your own oven.Heat it up and down at 150 degrees for 30 to 35 minutes! It’s the first time I’ve made this kind of paper cup, so it’s a bit ugly, don’t mind! Next time I’ll make crusty cupcakes that look better! I obviously have it but don’t use it, I just love the fresh ones! As a result, the paper cup was deformed, but it doesn’t matter, the taste is good and delicate! You can if you like! My kids love it!
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