Reference weight: 12 cup (medium cup)

Baking time: 25 minutes

Baking temperature: 170℃

Prepare ingredients:

3 eggs, 35g of white sugar (yolk paste 10g, egg white 25g), 20g of salad oil, 45g of milk, 55g of low-gluten flour, moderate amount of high-temperature baked chocolate beans and a few drops of white vinegar.

Production method:

1. Prepare all ingredients and weigh them separately.

2. Weigh milk, salad oil and sugar respectively, put them into a clean bowl without oil and water, and stir them with a manual eggbeater or chopsticks until there is no big oil flower on the surface. Salad oil is tasteless corn oil or soybean oil. It is not recommended to use flavored peanut oil or olive oil, otherwise it will affect the taste of the cake. There is no milk at home, so clean water can be used instead.

3. Separate the egg white from the yolk. Add the egg yolk into the mixed liquid of milk and salad oil, and stir well with a manual eggbeater or chopsticks. Egg whites can be temporarily frozen or refrigerated in the refrigerator.

4. Sift in the low-gluten flour and gently stir it evenly with a manual mixer or rubber scraper. The mixed yolk paste is smooth and delicate, without flour bumps.

5. Take out the refrigerated or frozen egg whites from the refrigerator. It is very hot in summer. It is recommended to make cakes with frozen eggs. Eggs are stored at room temperature for a long time and are easy to fail.

6. Drop a few drops of white vinegar in the egg white and beat it into coarse bubbles at low speed. Then add sugar and continue beating for three times until the egg white can pull out a straight corner, that is, the state of dry foaming.

7. Pour the 1/3 protein into the egg yolk paste, and rotate it from bottom to top with a rubber spatula to stir evenly.

8. Pour the yolk paste into the remaining protein bowl.

9. Stir evenly in the same way, and stir quickly. If the operation time is long, it is easy to cause protein defoaming, which will affect the finished product and taste of the cake.

10. Pour the mixed cake paste into the piping bag. If you don't have a paper bag at home, you can spoon it directly or pour it into a paper cup. It is convenient to control the dosage and prevent overflow by using a paper bag.

1 1. Put the prepared paper cups on the baking tray, leaving some gaps between each paper cup.

12, cut a hole at the top of the piping bag, and squeeze the cake paste into the paper cup in turn along the cut hole of the piping bag until it is full in about 8 minutes.

13. Sprinkle high-temperature baking-resistant chocolate beans on the surface, pick up the baking tray and shake it gently.

Preheat the oven in advance 14 and 170 degrees. After preheating, put the baking tray with cake paste in the middle and upper layer of the oven, bake it up and down for 25 minutes and then take it out.

15. Take it out of the oven and let it cool.