mini cakes

Eggs 2	Corn oil 20 grams
Milk 40g	Cake flour 40g
sugar 20 grams

How to make mini cakes

Step 1

Egg white and yolk separation

Step 2

Add corn oil and milk to egg yolks

Step 3

Stir until combined

Step 4

Sift in low-gluten flour

Step 5

Stir into flour-free batter

Step 6

Set aside for later use

Step 7

First use a whisk to beat the egg white into fish-eye bubbles, then add half of the sugar.

Step 8

Beat until there are fine textures and pour in the remaining sugar.

Step 9

The egg whites have been beaten well. If there is a small tip when you lift the egg beater, it means it has been beaten well.

Step 10

Pour the egg white and egg yolk paste together and mix evenly. Pour into piping bag

Step 11

Put the cake tray into the mold, squeeze in the cake batter, and press it lightly for 2 times

Step 12

Preheat the oven in advance, bake the oven at 130 degrees for 30 minutes, then turn the heat to 150 degrees and bake for 10 minutes.

Step 13

It's time to release

Step 14

Cool and ready to eat Mini cake cooking tips

1. Egg 60g/piece 2. Preheat the oven in advance 3. When mixing the egg yolk paste and meringue, use a stirring technique, otherwise it will easily defoam. 4. The temperature of each oven is different, so the subsequent high-temperature coloring time needs to be observed in time