Milk Sponge Cup Cake
Overview
I have made this sponge cake many times, and after repeated attempts, I finally found a delicious, low-calorie, low-oil, and low-sugar recipe. I am so pretentious, low in calories, few ingredients, and still delicious. When it comes to food, I also pursue appearance, and the baking temperature has been tested repeatedly. My oven is small, and there is nothing to learn from other people’s temperatures. The roasting color should not be too light, as it will look unappetizing, but it must not be too dark, and a dark paste will not work either.
Tags
Ingredients
Steps
-
Prepare all ingredients
-
Add vanilla essence to the whole egg liquid, start beating with a whisk, add lemon juice, beat the sugar at high speed, gradually add the sugar in three times
-
Beat until the patterns on the egg batter are obvious and difficult to disappear. Lift the whisk so that the egg batter doesn't slip off easily, then change to low speed and beat for a while and it'll be fine. This process takes at least 6 minutes and requires a little patience
-
Sift the flour into the egg batter three times, and use a spatula to quickly stir up and down in the direction of 1 o'clock and 7 o'clock to mix evenly. The movements should be quick and gentle to avoid defoaming and gluten formation. Remember not to draw circles.
-
Pour the milk into the oil and stir evenly with a hand whisk
-
Preheat the oven to 150 degrees. At the same time, take a portion of the egg batter and put it into the milk and oil mixture and mix it evenly. It is still a stir-frying method. Do not make circles. Then pour the even batter into the egg mixture and mix well. Pour the evenly mixed batter into a paper cup and bake at 150 degrees until it becomes colored. Change to 140 degrees and bake for a total of 25 minutes. Prick it with a toothpick. If there is no residue on the toothpick, it proves it is cooked.
