Mini cream cake
By VicentaLakin
I'd rather use a cupcake model and bake it like you're cute. If you try it, you'll find it tastes familiar, like a very pure milk cake when you were a kid。
Recipe Recommendations
- low-gluten flour 50g
- butter 40g
- eggs of 2
- egg yolk one
- whole milk powder 25g
- whole milk 25g
- sugar 40g
- milk fragrance
- baking
- half an hour
- simple
Steps for Mini cream cake
1
First, the material is ready, low-banded flour is sifted and the whole milk powder is mixed. Put butter and milk in small bowls and microwave stoves heat for 30 seconds until butter becomes liquid. (If there's no microwave, you can replace insulation)
2
A thin layer of butter on the walls of the cake mold is sticky. (For preparatory work 1-3 above, steps must not be lazy!) Eggs in big bowls with yolk and fine white sugar. High speed with an eggbeater。
3
The egg fluids are becoming more and more loose in the course of their distribution, and their volume expands several times. Until you bring up the egg-beater, the liquid won't be down in no time
4
And then one step through the sifting of low-banded flour and full-fat milk powder, with rubber razors coming up quickly and evenly, and then opening the oven for one to two minutes
5
Pour the milk of butter that was ready before and continue to tumble. It's nice and thin
6
It's 80% full. It's in a hot oven
7
Baking, burning 190°C, mid-level, 10 minutes。
8
After the oven has shut down, the oven must be removed from the oven in 1 to 2 minutes in order to avoid the remaining temperature in the oven。