Low-heat cracker cake

1

Get the raw materials ready

2

Put an egg (all eggs) in a big bowl or a tub with no oil or water

3

Smash the eggmaker at high speed, half the sugar when the fish eyebrushes

4

Hit the egg bubble and add the rest of the sugar

5

Continue high-speed bumping into volume expansion, white color, then low-speed bumping to no bubbles, which is more subtle

6

It's not easy to paint until it disappears

7

And then you add sifted powder

8

Blending to dry powder (plugging from right down, plowing through the bottom of the plate, then lifting from above the left and turning the basin to dry powder)

9

The mold brushes some oil, and if there's a paper pin, put it in a paper tray

10

Load the mold

11

The oven is 170 degrees preheated, placed in the mould, mid-level, 25 minutes up and down

12

It's a free shot. It's a lazy day

1. If you have a sweet tooth, you can appropriately increase the amount of sugar; I reduced the sugar in this recipe a bit. 2. You can sprinkle some white sesame seeds as a garnish when filling the molds (I was a bit lazy today, so I didn't add any). 3. If you use this recipe for large cupcakes, it is recommended to extend the baking time. Since my baking sheet was too small, I put the remaining batter into 5 paper cups, but the texture was softer and lacked the crispy crust of the smaller ones. 4. I suggest using small paper liners in each well of the baking sheet; it makes unmolding easier and looks pretty too.