Milky Mini Cake

Overview

I was sorting out the baking materials at home on Sunday and found that there was only a little bit of low-gluten flour left, so I just wanted to make some small cakes. Because there is not enough material, it is 40% less than Junzhi’s original recipe. The eggs I use are small eggs, about 35 grams after shelling. I just finished beating the eggs, but I got a call. I didn’t mix the batter fast enough, which caused the batter to defoam. It can be seen that baking and falling in love are the same and cannot be half-hearted.

Tags

• baking
• cake
• butter
• egg
• egg yolk
• low gluten flour
• milk powder
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare raw materials. Mix low-gluten flour and milk powder and sift. Set aside.

   

2. 2 Heat the milk and butter over water until the butter melts into a liquid. It can also be heated in a microwave.

   

3. 3 Add caster sugar to eggs and egg yolks, and beat with a mixer at high speed.

   

4. 4 Beat the eggs until they are fluffy. Lift the whisk and the egg liquid dripping will not disappear immediately and patterns can be drawn

   

5. 5 Pour in the sifted low-gluten flour and milk powder

   

6. 6 Stir quickly from bottom to top and mix well. Then pour in the milk butter and mix quickly as well.

   

7. 7 Grease the mold with a thin layer of butter, then use a spoon to pour the batter into the mold until it is seven-quarters full. I didn’t butter the paper cups.

   

8. 8 It turned out that the egg tart mold was too shallow, and the batter defoamed, leaving only a thin slice of cake after baking, so I didn’t need to take photos to show off.