Crispy mini cakes

Ingredients

• Eggs 3
• Cake flour 75g
• Corn oil 10g
• Milk (water) 15 grams
• Fine sugar 50~60g
• Lemon juice 2 drops

Steps

1. Prepare all ingredients for later use.

2. Prepare an oil-free and water-free egg beating basin and knock the eggs into it.

3. Add all the sugar and add a few drops of lemon juice.

4. Beat whole eggs. In winter, they need to be beaten with warm water.

5. Beat at medium speed until texture appears.

6. Add oil, water, and sift in 1/3 of the cake flour.

7. Remember to sift a thin layer of cake flour, stir evenly, and then add the rest. (Sift in three times in total.)

8. Use the up and down mixing technique, do not stir! (At this time, the oven can be preheated to 165° for ten minutes.)

9. Prepare two molds to make a total of 12 small cakes. (It’s best to use a small paper support. If you don’t have a paper support, you can paint the mold wall with oil.)

10. GrindingAfter brushing the tool with oil, pour the cake batter directly into it.

11. Bake at 165° for 20 minutes.

12. Take it out after cooling, it is especially delicious. (Crispy on the outside, tender and fragrant on the inside.)

13. Min Ruyi’s work ~ Crispy cake

Tips

1. ①The recipe can make 12 medium-sized small cake molds.
2. ②Be sure not to stir when folding the cake batter.
3. ③Oven temperatures are different, please adjust according to the temperature of your own oven.