How to make small cakes

• 

  1. Separate the egg yolk and egg white and put them in water-free and oil-free basins.

• 

  2. Beat the egg whites until foamy and add 1/3 (45 grams) of sugar.

• 

  3. Beat the egg white until wet foam, then add 1/3 (45 grams) sugar.

• 

  4. Beat the egg white until it becomes wet foam to dry foam, then add 1/3 (45 grams) of sugar.

• 

  5. After the egg whites are beaten, they turn into egg whites.Lift the egg beater until the sharp corners can be pulled up.

• 

  6. Add 30 grams of sugar to the egg yolks and beat until the shape shown below.

• 

  7. Melt the butter with hot water, add to the egg yolks, and stir evenly.

• 

  8. Take 1/3 of the meringue and add it to the egg yolk paste, stir evenly.

• 

  9.Add the just-stirred mixture to the remaining egg whites.

• 

  10. Add 60 grams of low-gluten flour to the cake batter and mix evenly.

• 

  11.Put the cake batter into the paper cup, and then use a toothpick to make a cross on the cake batter.

• 

  12. Place in the oven at a temperature of 175 degrees for 20 minutes.

• 

  13.Do not open the oven immediately after baking to prevent the cake from shrinking.Have to wait 5 minutes.

• 

  14.The cake is ready, so appetizing!