Crispy mini cakes
Overview
A bite-sized crispy cake, my daughter will definitely like it when she sees it. Tips: 1. Make sure to use low speed to eliminate the big bubbles at the end, otherwise it will easily crack. 2. Don’t bake at too high a temperature. Just bake until the surface is colored. Don’t overbake.
Tags
Ingredients
Steps
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Pour powdered sugar into a bowl
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Add two eggs
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Beating in warm water is more difficult than egg whites and takes a relatively long time. Just beat until the color turns white and there are clear lines.
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Filter the low powder and pour in the beaten whole egg liquid
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Stir in stir-fry style to prevent large-circle stirring and defoaming. Finally add corn oil and stir evenly. It is more difficult to stir than hurricane and takes longer.
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Set out the molds and paper cups. The one I bought is a 24-piece mold. It’s so easy to use and cute.
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Take a small spoon and put the egg liquid into a small cup. I'm lazy, I see other people put them into piping bags, that's better, but some of what I put in them leaked out.
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It's basically just right. If each one is very full, choose smaller eggs next time.
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Preheat at 170 degrees and bake for 15 minutes before taking it out to cool down. The skin will be very crispy.
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The finished product is best when freshly baked, fragrant and crispy.
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Put it in a crisper, my daughter will be very happy to see it tomorrow. It is normal for the cake to be a little sticky on the surface the next day due to the intrusion of air and moisture. It will not taste as crispy as freshly baked.
