Colorful cakes

Overview

Difficulty in choosing syndrome, I wonder if any of you have such symptoms. I am a typical patient with difficulty in choosing syndrome. When buying clothes, it is difficult to choose; when ordering food, it is difficult to choose; when choosing photos, it is difficult to choose. . . . Whenever I have a choice, I almost always choose difficulty. Maybe I'm not the only one, maybe you are one of them. For example, at a certain moment I became greedy. Many snacks pop into my mind instantly, such as cakes, bread, waffles, dorayaki, hand pancakes, pudding, etc., and then it becomes difficult for me to choose. If I choose a cake, I will start to struggle: Should I choose a pumpkin cake, a donut cake, or a whirlwind cake? Well, this cake below saved me. One baking pan, three patterns. Bake it once and you can have three different shapes of cakes. You can also try different flavors of the baked mini cakes. For example, top with cream, drizzle with chocolate sauce, spread with yogurt, garnish with preserved fruits, fruits, etc.

Tags

• baking
• little fresh
• pregnant women
• maternity
• old man
• afternoon tea
• snacks
• students
• corn oil
• food coloring
• low gluten flour
• whole egg liquid
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare the ingredients: sift low-gluten flour; mix whole egg liquid and fine sugar; mix corn oil and milk;

   

2. 2 Mix the milk and corn oil mixture evenly with a manual egg beater;

   

3. 3 Pour an appropriate amount of water into the pot and heat it, but turn off the heat when it is not hot;

   

4. 4 Stir the egg liquid and fine sugar mixture evenly, then beat with warm water;

   

5. 5 The scratches on the surface of the egg batter will not disappear within 10 seconds; the eggs will be beaten;

   

6. 6 Sift in low-gluten flour;

   

7. 7 Use a spatula to quickly stir up and down, then pour in the milk mixture;

   

8. 8 Use a spatula again to quickly stir up and down and mix evenly;

   

9. 9 Drop the pigment into the inside of the piping bag; I used four different pigments, you can choose different colors according to your own preferences;

   

10. 10 Put the egg paste into a piping bag;

    

11. 11 No need to apply oil on non-stick molds; if it is other sticky molds, you need to apply butter or corn oil to prevent sticking;

    

12. 12 Pour 80% of the batter into the pan and shake it gently on the table a few times to release big bubbles;

    

13. 13 After preheating the oven to 180 degrees, place the mold on the middle shelf of the oven and bake for 20 minutes;

    

14. 14 After the program is finished, take out the mold, place it upside down on the drying net, and let the cake cool;

    

15. 15 The colorful cake is ready;

    

16. 16 Eat it directly, it’s delicious;

    

17. 17 The two cakes overlap, and whipped cream is squeezed in the middle. It's delicious this way.