35 mini cakes
Low gluten flour 36 grams | Eggs 2 |
Corn oil 20 grams | Milk 20 grams |
White sugar 15 grams | Lemon 3 drops |
Step 1
Ingredients are readyStep 2
Mix milk and corn oil and stir together until combinedStep 3
Add egg yolkStep 4
Mix well with a whiskStep 5
Add the sifted flour and mix evenly using a straight line.Step 6
Stir until there are no flour particles. At this time, preheat the oven to 150 degrees for ten minutes.Step 7
Drop the lemon juice into the egg whites, add sugar in three times, add sugar when big bubbles appear for the first time, add sugar for the second time when small bubbles appear, and add sugar when there are obvious lines for the last time.Step 8
Beat the egg whites until the whisk has sharp corners when lifted.Step 9
Put 1/3 of the egg white into the egg yolk liquid and mix evenlyStep 10
Add the mixed egg liquid to the remaining egg white liquidStep 11
Stir to combineStep 12
Place the cake tray in the mold in advanceStep 13
squeeze in jamStep 14
Squeezing in the cake liquidStep 15
Place in the oven at 170 degrees for 20 minutesStep 16
Made another batch of candyStep 17
Remove from oven and let cool Cooking tips for 35 mini cakes