Cup Cake

Cup Cake

Introduction:

"I failed once and I was sad once. Later, I saw a recipe for sponge cake with eggs. I tried it several times and it was very successful. It's simple and the success rate is high. If you are interested, you can try it. "

Production steps:

Step 1: separate the yolk from the white, add 30g sugar to the yolk

Step 2: beat the yolk with a beater until the color is lighter and the volume is fluffy. Pour in the dissolved vegetable oil three times and continue to beat with the beater.

Step 3: add 50g sugar to the protein in three times until it foams wet.

Step 4: add 1 / 3 protein into the egg yolk paste and mix well with a rubber scraper from bottom to top

Step 5: mix well, pour back into the protein bowl, continue to stir well, and become thick

Step 6: pour in the sifted powder

Step 7: use a rubber scraper to continue to stir the batter quickly until a uniform cake batter is formed.

Step 8: pour the batter into a paper cup

Step 9: put it in a preheated oven at 190 ℃ for about 18 minutes

Materials required:

Eggs: 3

Low gluten flour: 85g

Fine granulated sugar: 80g

Vegetable oil: 30g

Note: the cake is fluffy by whipping the eggs. If you are worried that the egg will defoaming when you make it, or you want the cake to be more fluffy, you can add 1 / 2 teaspoon (2.5ml) of baking powder to the flour.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet