Mulberry cake
Ingredients: whole egg liquid
Recipe Recommendations
- whole egg liquid 200g
- flour 105g
- fine sugar 80g
- warm water 20g
- sweetening
- roast
- an hour
- simple
Steps for Mulberry cake
1
Beat the eggs into a water-free and oil-free container and add the fine granulated sugar. Stir with an egg beater over water and heat to 40 degrees Celsius. After the temperature reaches, remove it from the water bath and continue to beat with the electric egg beater.
2
Whisk the egg liquid to the state shown in the picture, and lift the egg beater to draw patterns on the surface of the egg liquid. Beat the whole egg liquid for a long time, and be careful to let the electric egg beater rest for one minute every three minutes before continuing beating. You can prepare a mixture of jam and oil while the egg beater is resting.
3
Take 30g of mulberry jam, add 20g of warm water, and stir well.
4
Add 20g of corn oil or salad oil.
5
Leave an egg beater on the electric whisk and beat the jam and oil evenly.
6
Sift the flour into the egg mixture twice, and gently stir evenly with a rubber spatula each time.
7
The state of flour and whole egg mixture after mixing.
8
Take a small portion of the mixture of flour and whole egg liquid and add to the mixture from step 5 and stir well.
9
Add the mixture to the cake paste from Step 7, and gently stir well.
10
The cake paste after stirring evenly has mulberry fruit grains in it.
11
Divide into small paper cups, preheat in the oven at 170℃, and bake at 170℃ for 20-25 minutes.
12
Finished cupcakes.Mulberry cake Make Tips
The fruit grains all sink to the bottom, so when you tear off the paper cup, you can see the flesh at the bottom, which is attractive purple. So you don't have to use paper cups. Use a silicone mold or metal mold to bake them and take them out. The bottom side is facing up. It's very beautiful.