Blueberry Liquid Cake by: Special Writer of Pulan Hi-tech Blueberry Food

Overview

How to cook Blueberry Liquid Cake by: Special Writer of Pulan Hi-tech Blueberry Food at home

raw materials.
Pulan Hi-Tech Lijiang Blueberry
Beat the egg yolk with egg beater
Heat the milk and vegetable oil in a pan until small bubbles form, then pour into the egg yolks and stir evenly
Pour in condensed milk and stir
Sift in the flour, mix well and refrigerate
Place the egg whites in the freezer in advance and freeze until there is a thin layer of ice around them and on the surface. Beat the egg whites at high speed. Use the highest setting of the hand-held egg beater. Add the sugar three times during the beating process, and finally beat until it can draw out slightly curved corners and is close to a dry state. The whipped meringue should be fine, white and shiny. If it is loose and has big bubbles, it means the meringue is not whipped well.
Add 1/3 of the meringue to the egg yolk paste and mix evenly. Take another 1/3 of the meringue and mix quickly, then pour it back into the container with the remaining 1/3 of the meringue. Use a spatula to stir evenly. The egg batter prepared at this time is thick and even.
First pour the egg batter into 1/2 of the height of the paper cup, and put a spoonful of Pulan Gaoke blueberry jam in the middle.
Pour the remaining egg batter into the paper cup until it is 7-8 minutes full, and lightly shake the baking pan.
Preheat the oven to 150℃ for 35-40 minutes. If a toothpick inserted into the cake comes out clean, it's done.