Crispy mini cakes
Overview
I learned this from Xiao Chu Piao Xiang and it was a success the first time. I think this recipe is simple. And it tastes just like what I didn't buy outside. It’s safer to do it yourself. I am worried that I will forget how to do it one day, so I wrote this specifically.
Tags
Ingredients
Steps
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Prepare all ingredients. Pour the sugar into the egg liquid and beat at high speed for 3-4 minutes, then change to low speed for about 1 minute. (The egg liquid turns white and its volume is about 2 times its original size)
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Sift the flour into the egg liquid and mix it up and down to form a smooth batter. Then pour 1/4 of the batter into the oil and mix well. Then pour all the oil batter into 3/4 of the batter and mix well. Standby
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It's time to preheat the oven, with the upper and lower temperatures around 170. Grease the cake mold with some oil (remember not to use too much, otherwise it will overflow when baking), then pour the batter into it. In fact, 9 points is enough. Finally put it in the preheated oven and bake for about 20 minutes. Especially when a strong aroma comes out, pay attention (the temperature of each oven is different)
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It's good when you see a deep golden color. In the middle, you can also slightly adjust the temperature according to the color and whether the inside is good. There are two copies of this picture. The flat one is only eight points full, and the other one is very full.
