Spicy mini-cake

1

Prepare raw materials. Low-banded flour and powdered milk are then sifted。

2

Milk and butter are insulated from water to melt into liquids. It can also be heated with microwaves。

3

Eggs and yolks are added to the fine sugar, and egg-beaters are distributed at high speed。

4

Eggs go to puffy, egg-pumpers go up, egg drops don't disappear

5

It's been sifted into low-banded flour and milk powder

6

It's a fast-mixing from bottom to top. Then it pours into milk butter, and it tumbles quickly。

7

The mold is covered with thin butter, then the face is filled with a spoon, full of seven points. I don't have any butter left on the paper cup。

8

It turns out that the egg molds are too shallow, and the paste melts, and a thin piece of cake is baked, and they don't take any pictures。

1. Whole eggs must be beaten until well-aerated. When adding flour, butter, and milk, fold them in quickly and evenly to ensure the egg mixture blends well with the other ingredients without deflating. The batter should be fine and fluffy. If the volume of the mixed batter shrinks drastically, the texture becomes coarse, or many small air bubbles appear, it means the egg mixture has deflated. Cakes baked from this batter will not be soft enough. 2. I used tart molds and two leftover paper cups. If using larger molds, the baking temperature should be lowered appropriately, and the baking time should be correspondingly longer. 3. The mixed batter should be placed in the oven for baking as soon as possible.