A. 339g of egg yolk, 237g of fine sugar, 7g of salt, 0g of b. 2765438+ whole milk, 339g of low-gluten flour and 7g of baking powder.

working methods

1. Sift the low-gluten flour and baking powder together twice.

2. Put the material A into a steel basin and stir it continuously with an egg beater until the yolk becomes lighter in color, larger in volume and thicker.

3. Take about 1/2 full-fat fresh milk, add it to the method 2 and mix well for later use.

4. Add the low-gluten flour and baking powder from method 1 into method 3 and stir well, then add the remaining whole milk and stir well to form flour paste for later use.

5. Take 12 baking cup models and put them into paper cups. Each paper cup will be filled with100g of dough. Before putting in the oven, tap the baking cup to let the bubbles in the dough float and release, then put in the oven and bake at 200℃/ 180℃. 30 minutes, until the surface of the cake is fluffy and elastic, then take it out of the oven and put it on a cold shelf to cool.