This is completely an informal cake experiment. Just laugh it off by the master baking master. Don't take it seriously with me, ha... Because my conditions are really limited, I only have a manual eggbeater and a pan. Even so, I really want to try cake making, because I have seen many master cake making among gourmets, and I really envy it...
However, the effect after I tried it was very surprised. Of course, there were still many shortcomings. For example, it was very soft when it was baked, but it became a little hard the next day. I don't know if it was because there was no baking powder or the flour was stirred up by me, but in general, it was very good to deceive the little friends, especially when the whole room smelled a greedy aroma during the production process, and even someone was "tempted" to taste a large piece, ha...
Pan mini cake
By HollieHoeger
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Pan mini cake
1
Separate the egg whites from the egg yolks and fill the egg whites in an oil-free and water-free container.
2
Add 2 teaspoons of sugar to the egg whites.
3
Add a few drops of white vinegar.
4
Use an egg beater to beat in one direction, adding 4 teaspoons of sugar in 2 separate portions. Beat until the egg beater is lifted and the egg whites are inverted into three sharp corners without bending.
5
Even if the container is inverted upside down, the egg white will not flow down and even if it is ready. (My hands are so sore...)
6
Beat the egg yolks.
7
Add about 40ml of milk and beat well.
8
Add appropriate amount of salad oil and 3 teaspoons of sugar and beat well.
9
Sieve in the low flour and mix well. (It's best to mix. I was afraid that I wouldn't mix it evenly, so I used an egg beater to stir it a few times. The flour might be a little gluten.)
10
The egg yolk paste is ready. (It was originally best to add some baking powder to the egg yolk paste, but I didn't add it because I didn't have it. In fact, I didn't really want to add it. It may make it more fluffy if you add it.)
11
Take 1/3 of the egg white and add it to the egg yolk paste, cut it up and down with a spoon, and mix evenly. Do not circle it, it will defrost.
12
Then add the mixed egg yolk paste to the remaining egg whites, and also use a spoon to cut and mix well.
13
Ha... The batter is ready.
14
Coat the pan with oil, heat it, and slowly pour in the batter. (Choose a thicker pan with better thermal insulation)
15
Cover, heat over minimum heat for 3-4 minutes, turn off heat and simmer for 2-3 minutes, and repeat this step until the batter near the bottom of the pot can separate from the bottom of the pot. (During this period, you can gently shovel the edge of the batter with a small spoon to help the batter get away from the pan. If you apply too much oil to the pan, this step will make it easier.)
16
Turn the batter over and bake, or repeat the steps of heating over minimum heat for 3-4 minutes, turning off the heat and simmering for 2-3 minutes, until both sides are golden brown.
17
This is roasted.
18
In fact, you can also bake it in an oiled mold, or directly use a small spoon to scoop the batter and put it into the pan. The biggest advantage of this is that it is easy to turn over. The baking method is the same as that of large batter. The final taste is similar.Pan mini cake Make Tips
1. Choose a pan that is thicker and has better thermal insulation. 2. Use the lowest heat, otherwise it will burn. Grease the pan before putting in batter. 3. Patience is also important.