Korean cake with egg in the cup
Overview
The original recipe comes from Wooden Barrel Beauty. I saw how beautifully Elaine made it, and I was moved. I had nothing to do at home in the afternoon, so I just wanted to play with the whole cake. Personally, I feel that the texture is just average, relatively firm, but it is eye-catching, and it makes people excited. I will try to make it the same way as Qifeng next time, and I will report back then. Thanks to the two beauties, Cukong and Elaine, for sharing the good things with us.
Tags
Ingredients
Steps
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30G butter softened at room temperature
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Add 83G powdered sugar and whip butter
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Add the eggs in three batches and beat until even and no oil or water separates.
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Flour, salt, baking powder, weigh and sift.
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Pour into the butter and egg liquid, mix well
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Add milk and mix well, it will flow and drip
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Just put this small egg in the middle, don't put the egg, it's too big
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1/2 cup batter, beat in small eggs
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Just cover it with a small spoonful of batter
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degrees, 20 minutes is enough.
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Dear, if you like it, come and try it too
