Mini cake boy

Overview

On Sunday afternoon, a sudden heavy rain extinguished the idea of going out. When I was in a hurry, I remembered that the new cake mold I bought during Double Eleven had not been put to use yet. I took advantage of this free afternoon to do some fiddling with it.

Tags

• baking
• egg
• fresh milk
• low gluten flour
• salad oil
• sugar

Ingredients

Steps

1. 1 When beating the egg whites, divide it into three times. When whipping for the first time to fish-eye foam, add 11 grams of sugar; when whipping for the second time to be more delicate, add 11 grams of sugar; when the third time to whip is more delicate, add 11 grams of sugar, and then whip until dry foam.

   

2. 2 Mix 3 egg yolks and 11 grams of sugar evenly

   

3. 3 Add 24 grams of fresh milk and 24 grams of salad oil to the egg yolks, stir evenly

   

4. 4 Add 51 grams of sifted low-gluten flour and mix evenly with a rubber spatula

   

5. 5 Pour one-third of the egg whites into the egg yolk batter, and use a spatula like a peel to gently stir from the bottom up.

   

6. 6 After mixing evenly, pour all the egg yolk paste into the bowl containing the egg whites, and stir evenly using the same technique until the egg whites and egg yolk paste are fully mixed

   

7. 7 Pour the mixed cake batter into the mold and put it in the preheated oven at 160 degrees for about 10 minutes

   

8. 8 Place the middle layer of the baking sheet. Since the cake is relatively small, the temperature of each oven may vary, and it is easier to burn. You must always keep an eye on it and lower the temperature appropriately to avoid burning. After about 8 minutes, the cake will be well colored.

   

9. 9 This recipe usually bakes in one go with a 6-inch cake mold, but with a mini cake mold, it takes three pans to bake.

   

10. 10 Take a bite, it’s soft and soft