Egg cake in Korean cake cup

Egg cake in Korean cake cup

Introduction:

"The original recipe comes from the bucket beauty. I saw that Elaine made it very beautiful and moved my heart. I had nothing to do at home in the afternoon. I just came to play with the whole cake. I feel that the taste is average and it's more compact, but it's eye-catching. I'll try to do it with Qi Feng's method next time and report back at that time. Thank you, pail and Elaine, for sharing the good things with us. "

Production steps:

Step 1: butter 30g softened at room temperature

Step 2: add 83g of powdered sugar and beat the butter

Step 3: add eggs in three times, beat evenly, oil and water cannot be separated.

Step 4: flour, salt, baking powder, weigh and sift.

Step 5: pour into the butter and egg mixture, mix well

Step 6: add milk and mix well. It will flow and drip

Step 7: put this kind of small egg in the middle. Don't put it in. It's too big

Step 8: 1 / 2 cup batter, beat in the egg

Step 9: cover it with a small spoon of batter

Step 10: 200 degrees, 20 minutes.

Step 11: pro, if you like, try it

Materials required:

Low powder: 250g

Egg: 1

Sugar: 83g

Milk: 255g

Butter: 30g

Baking powder: 4G

Salt: 2G

Note: do not over stir, can be appropriate to extend the time, so as not to be unfamiliar.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet