Mini-cake cup
By VicentaLakin
THIS CAKE CUP IS SO TINY. IT'S PERFECT FOR THE BABIES. CUTE LITTLE HANDS. IT'S EASY WITH SWEET CAKES. THE NEIGHBOR'S LITTLE FRIEND TOOK ONE, ATE AND WAS SO HAPPY. FOOD: 3 EGG YOLK, 20 G SUGAR, 40 ML CORN OIL, 40 ML WATER, 60 G LOW-POWDER DIET: 4 PROTEINS, 40 G SUGAR, LITTLE WHITE VINEGAR
Recipe Recommendations
- low-gluten flour 60 grams
- protein of 4
- egg yolk of 3
- soft white sugar 60 grams
- corn oil 40ml
- water 40ml
- white vinegar a little
- sweetening
- roast
- half an hour
- ordinary
Steps for Mini-cake cup
1
When the food is ready, the yolk and protein are separated into two oil-free and water-free basins, respectively。
2
Add 20 grams of sugar to the yolk basin and corn oil and water。
3
Add low-sift mixing without excessive mixing to avoid stretching。
4
The protein basin drops in a few drops of white vinegar and hits the fish eyebrow with the remaining one third of sugar。
5
Hit the fine foam with the two-thirds of sugar。
6
Add the last sugar when you hit the rough road。
7
Protein is in a state of rigidity, with an egg-beater and a short triangle。
8
Take a third of the protein paste and put it in the yolk paste with a strung hand。
9
Back to the protein paste, turn the basin with the left hand, cut it with the right hand, not round。
10
It's in a stick with a paper cup. The oven preheats 180 degrees。
11
The oven was set on fire at 150 degrees for 15 to 20 minutes。
12
A baked cake can also squeeze cream。