3 eggs, 50g low-gluten flour, 35g milk, 20g corn oil and 43g sugar.

Practice steps

(1) preparation materials;

(2) Eggs should be separated from egg whites and egg yolks, and bowls containing egg whites should be water-free and oil-free, and cannot be mixed with egg yolks. Materials needed for weighing,

35 ml of milk, 43 g of sugar, 50 g of low flour and 20 g of corn oil;

(3) breaking the yolk with a manual eggbeater, adding milk and corn oil, and stirring evenly;

(4) adding a little white sugar and stirring evenly; (The remaining sugar is added to the protein)

(5) screening low-gluten flour;

(6) Gently stir with an egg beater until the batter is fine and free of dry powder particles, and then stop stirring;

Set aside the stirred batter for later use;

(7) Beat the egg whites until they are coarse, and add one third of the white sugar;

(8) Preheat the oven to 150 degrees. Continue to open the third gear until it is thick and delicate, and add one third of sugar;

(9) Continue to send the third gear until lines appear, and add the remaining one third of sugar;

(10) Keep sending until the eggbeater is lifted upright and sharp.

(1 1) Take one third of the egg white cream and stir it evenly with a rubber spatula;

Stir by cutting and frying, don't stir in circles to avoid protein defoaming;

(12) Pour all the batter into the pastry;

(13) Also, stir quickly and evenly, and don't beat around the bush. The delicate and flowable cake paste is ready;

(14) Put a small paper cup on the baking tray, pour in the cake paste, and it will be seven or eight minutes full;

(15) put into the middle layer of the preheated oven and bake at 140℃ for about 40 minutes;

(16) After baking, there is no need for backup. Let it cool a little, and you can eat it.

skill

This formula can make five medium-sized paper cups;

Don't overdo the egg whites, just lift the eggbeater and keep it upright and sharp.

Or root-cutting chopsticks stand upright in the middle;

When the pastry and yolk paste are mixed, they should be cut and mixed like cooking, which is not cost-effective.

Otherwise, it will lead to protein defoaming;

After baking, you don't need to buckle it, just let it cool directly;