Mini milk cake
Overview
I prefer to use a small cake mold for this cake and bake it into a mini and cute look. If you have tried it, you will find that its taste is very familiar, like the pure milk-flavored cake you ate when you were a child.
Tags
Ingredients
Steps
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Prepare the ingredients first, sift the low-gluten flour and mix with the whole milk powder and set aside. Put the butter and milk into a small bowl and microwave for 30 seconds until the butter becomes liquid. (If you don’t have a microwave, you can replace it with a steamer)
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Spread a thin layer of butter on the inner wall of the small cake mold to prevent sticking. (The above 1-3 are preparation work, don’t be lazy in the steps!) Crack the eggs into a large bowl, add the egg yolks and fine sugar. Beat with a whisk at high speed.
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The egg liquid becomes more and more fluffy during the beating process, and the volume expands several times. The liquid will not completely drop immediately when you lift the whisk
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Then pour in the low-gluten flour and full-fat milk powder sifted in step 1, and use a rubber spatula to stir quickly and evenly from the bottom up. At this time, you can open the oven and preheat it for 1-2 minutes
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Pour in the butter milk prepared previously and continue to stir. The mixed batter is fine and fluffy
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Use a spoon to scoop out the batter and pour it into the mold until it is 80% full. Place in the preheated oven,
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Bake, set the upper and lower heat to 190°C, middle layer, and bake for 10 minutes.
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After the oven is turned off, the baking pan must be removed after 1-2 minutes to prevent the residual heat in the oven from burning the cake.
