Soft paper cups of chili cake

Recipe Recommendations

• egg yolk of 3
• egg white of 3
• sugar 10g
• milk 30ML
• corn oil 30ML
• low-gluten flour 55g
• lemon juice 2.5ml

• sweetening
• roast
• several hours
• ordinary

Steps for Soft paper cups of chili cake

1

preparation material referred to as heavy backup: 3 egg yolks and 3 sugars and 10 g sugars and 30g sugars and 30 ml corn and 30 ml corn (or white vinegar) 2.5 ml

2

The egg yolk with the sugar cane hand-to-egger is slowly scattered to melt

3

Add corn oil evenly

4

Add milk evenly

5

Flour has been sifted twice with yolk to mix it evenly

6

Protein with lemonade or white vinegar

7

One third of the protein is added to the fish eye when the egg-beater is stung at medium to medium speed

8

Add the remaining one-second sugar when the middle-to-middle-high-speed mix continues to stir up the protein and starts to thicken the milky foam

9

Keep smug to the point that the omelet will not disappear into the last sugar

10

Keep beating up the pointers and standing up

11

Take a third of the protein and mix it evenly in the yolk paste

12

And one second of the remaining protein to the yolk mix. even

13

The mixed yolk paste joins the rest of the protein basin

14

♪ Combination paste in a fresh bag ♪

15

The pocket is tied to the tip of the bag

16

Pour it in the paper cup

17

A few strokes out of the bubble

18

Put it in the middle of the preheat oven for 120°40 minutes

19

The last 10 minutes of cake has grown up and quickly removed tin paper temperature to 150 degrees above colour

20

Baking time and temperature adjusted to the temper of your oven

21

Super soft

Soft paper cups of chili cake Make Tips

Recipe Categories

• baking Recipes