Mini carrot cake
By VicentaLakin
Today we share a mini-cup cake with three simple foods, wet and dry, made with carrots, and healthier! It's not hard to make this cake, it's not much of a trick, it's easy to add material in order. So I'm sure Mom will be surprised to try this box
Recipe Recommendations
- egg yolk of 1.5
- whole egg by 0.5
- corn oil 18g
- carrot puree 125g
- low-gluten flour 50g
- protein of 1.5
- sweet fragrance
- baking
- half an hour
- simple
Steps for Mini carrot cake
1
Prepare the material. The carrot mud here is the kind of mud that boils up the raw carrots with a little cold water
2
Separate the egg from the egg. Take 1.5 yolk and 0.5 full eggs, add corn oil and mix emulsions into oil-free state。
3
Join the cooled carrot mud and mix it evenly
4
Sift in low-banded flour
5
Just mix it to dry powder。
6
Get rid of the egg. Watch out for the egg-beaters and containers
7
Just hit the protein directly at a low and medium speed to form a small, tenuous angle。
8
Mixed protein paste and yellow paste. It's just like our usual cuisine rolls, it just needs to be softer and to avoid pressuring。
9
The mixed pasta has a sense of quality, a little thick, not too rare。
10
The oven preheats 110 degrees. Get ready for the mini-cake mold, put the pasta in the bag, then squeeze it in。
11
In the pre-heat oven, 110 degrees for 12 minutes, then 130 degrees for 6 minutes and the last 150 degrees for 4 minutes。
12
each oven has a different temperature and can be judged by toothpicks. if the toothpicks inserted do not stick to any cake body, they are baked. when it's a little colder out of the oven, you can put it on the net. pick it up and have a little slice of carrots. if the baby's a little older, you can put 5 g sugar on the protein. you can replace it with the same amount if you like。Mini carrot cake Make Tips
eggs select a size of about 50 g, and corn oil can be replaced with baby-specific oil. it's not complicated to make this cake, but it has to be soft. all the blends are even