Health benefits
Eggs: Protect eyes and improve eyesight
Butter: Low protein
Ingredients
Eggs ( 4 ) | Cherry tomatoes ( 60g ) |
Low-gluten flour ( 150g ) | Butter ( 35g ) |
Fine sugar ( 105g ) | Black sesame seeds ( a little ) |
How to make cherry tomato whole egg sponge cake cup
1. Sift the low-gluten flour and set aside.
2. Cut the butter into small pieces and add the squeezed virgin juice.(Use a food processor or wall breaker to squeeze the juice)
3.Put it in the microwave Heat for about 20 seconds, take it out, and stir until the butter melts and the liquid is completely emulsified.You can also stir with warm water.
4. Crack 4 eggs into a basin without water or oil..
5.Use an electric egg beater to beat the whole eggs at low speed until coarse Add 1/3 of the caster sugar while soaking.
6.Slowly add the electric egg beater to high speed and beat until smooth When foaming, add 1/3 of the caster sugar.
7. Beat until the foam basically disappears, add the remaining fine granulated sugar.
8.Finally beat until the egg paste is thick and you can draw it "8" won't disappear immediately.
9. Add the previously sifted low-gluten flour in two batches.Use a spatula to stir.
10.Add the emulsified butter virgin juice in two times and continue Mix well.
11.Pour into a paper cup and sprinkle some black sesame seeds on top.Place in the middle rack of the preheated oven and heat to 180 degrees for about 20 minutes.
12.The aroma of roasting fills the house.
13. Delicious cake in the name of love.
14.Come and share.
Tips
The most important thing for whole egg sponge cake is that the whole eggs should be beaten well, and the movements should be gentle and gentle when mixing.Do not over mix to avoid defoaming.If you don’t want to add cherry juice, you can use milk or other juice instead.
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