Peanut cake

Preparation ingredients: 50G flour, 5G powdered sugar, 3 eggs, 30G milk, 5G condensed milk, 3G honey, a little sesame seeds, 1G salt, the ingredients depend on personal taste. In addition to eggs, there must be no less flour. Others can be deployed yourself. Egg whites are used to foam and expand, you must.

3 chicken yolks, add milk, condensed milk, and honey, and stir well.

50G of flour, add sugar powder and crushed peanuts, and sieve twice. If you have a blender at home, you can dry grind it. If you grind it with white sugar, you will get powdered sugar. You don't have to buy it specially. The same is true for crushed peanuts. Just grind it yourself.

Sift the flour into the egg batter while sifting. Use chopsticks or egg beater to stir well. Be sure to make it into a paste. It doesn't matter if there is more water. Don't worry that the water in the egg white will make the cake too soft. When the egg white is foamed, it mainly expands.

Put the egg white in a separate bowl. There must be no water or anything else in the bowl. It must be clean. Add in the egg white, add a little salt, and add some white vinegar to eliminate the fishy smell of the egg. Use an egg beater to beat slowly until it is foamed and the foam does not easily disappear. It takes about half an hour to play with your own hand. Someone saw the introduction saying that first add salt and beat for a few minutes, then add 1/3 of powdered sugar and beat for a few minutes, then add powdered sugar and continue beating. It will take about ten minutes. The key is that the container you beat must not touch water.

Pour the batter into the egg white foam and turn it up and down. Do not stir back and forth. Flip until evenly distributed. They usually use a special spoon to turn it over. I found a plastic rice spoon at home and make do with it. Remember not to stir up the foam. The foam mainly expands, and if it is gone, it will not make a cake.

Put the batter and egg white into the mold, just fill it 8 minutes full, and sprinkle with sesame seeds after filling. Bake in the microwave for 3 minutes over high heat. If the batter has a lot of moisture, bake it for more time. If there is less moisture, bake it for less. Look at what you control.

It's done. When installing the mold, in order to fill all the molds at one time, it was too full and overflowed during baking. And the egg whites are beaten too big. Affects the appearance. But it tastes good. The picture on the front page is also made according to the above steps, but it is not used.