Mini Cake-You Are Foodie

By Mortimer
71

Mini Cake

On Sunday afternoon, a heavy rain suddenly extinguished the idea of going out. When I was in a hurry, I remembered that the new cake mold I bought on the double 11 had not come into use. I would toss around in this idle afternoon.

Main Ingredients

Auxiliary Ingredients

Salad oil 24 grams
Fresh milk 24 grams

Step 1 . 1. When beating the protein, divide it into three times. Add 11 grams of sugar when whisking until the fish eye blisters are reached for the first time; When whipping for the second time until more delicate, add 11 grams of sugar; When the third time is more delicate, add 11 grams of sugar and beat until dry and foamy.

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

Step 3 . 3. Add 24 grams of fresh milk and 24 grams of salad oil to the egg yolk, stir well

Step 4 . 4. Add 51 grams of sieved low gluten flour and stir evenly with a rubber scraper

Step 5 . 5. Pour one-third of the protein into the egg yolk batter and gently stir with a leather scraper from the bottom to the top.

Step 6 . 6. After stirring evenly, pour all the egg yolk batter into a bowl filled with protein, and use the same method to stir evenly until the protein and egg yolk batter are fully mixed

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

Step 8 . Place the baking tray in the middle layer. Due to the small size of the cake, there may be differences in temperature depending on each oven, making it easier to burn. It is important to keep an eye on it and reduce the temperature appropriately to avoid burning. After about 8 minutes, the cake was well colored.

Step 9 . This recipe is usually baked using a 6-inch cake mold in one go, while using a mini cake mold, it takes three separate plates to complete.

Step 10 . Take a bite, it's loose and soft

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