Mini cake cups

Overview

This cake cup is so mini. It is very suitable for babies to eat. It is very convenient for cute little hands to hold the sweet little cake. The neighbor's child took one in each hand and after finishing eating, he was so happy that he called "Auntie, auntie, auntie, haha." Ingredients 1: 3 egg yolks, 20g sugar, 40ML corn oil, 40ML water, 60g cake flour Ingredients 2: 4 egg whites, 40g sugar, a little white vinegar

Tags

• baking
• children
• cake
• afternoon tea
• birthday
• corn oil
• egg yolk
• low gluten flour
• soft white sugar
• white vinegar
• protein
• water

Ingredients

Steps

1. 1 After preparing the ingredients, separate the egg yolks and egg whites into two oil-free and water-free basins.

   

2. 2 Add 20 grams of sugar to the egg yolk basin and mix well, then add corn oil and water and mix well.

   

3. 3 Add sifted flour and mix well, do not over mix to avoid gluten.

   

4. 4 Add a few drops of white vinegar to the egg white bowl, beat until the fish eyes are soaked, then add the remaining one-third of the sugar.

   

5. 5 Beat until smooth and add the remaining two-thirds of the sugar.

   

6. 6 Add the last sugar when beating until thick texture appears.

   

7. 7 Beat the egg whites to a stiff state, pick up the egg beater and form a short triangle.

   

8. 8 Take one-third of the egg white batter and put it into the egg yolk batter using cutting and mixing techniques, and mix well.

   

9. 9 Pour back the protein paste, turn the bowl with your left hand, and use the right hand to chop and mix vegetables, without making circular motions.

   

10. 10 Pour into the mold set with paper cups. Preheat the oven to 180 degrees.

    

11. 11 Bake in the oven at 150 degrees for 15 to 20 minutes.

    

12. 12 The baked cake can also be topped with cream.