Viewers, please give me a thumbs up. It doesn’t cost any money. Just follow it and click on the upper right corner to satisfy me.

Xiaobao's kindergarten wants to share. I thought maybe I haven't made small cakes for a long time, so I will use blueberry jam to match one for the children today.

I decided to do it last night. Considering that there were more than thirty children in the class, I used the amount of 12 eggs to make small cakes. With this amount, I could make a few more cakes for breakfast.

What’s interesting is that the addition of blueberry sauce makes today’s cake look like matcha.

The weather was a bit hot, so I stopped whipping the cream and just used coconut and black sesame seeds to garnish the surface.

Friends can also replace the ingredients on the surface with other ingredients if they like.

But there are some imperfections. The big oven at home was put away, so I used three small ovens to bake them together. Unexpectedly, the cakes baked in the three ovens were completely different in color. I really haven’t done any baking for so long that I forgot.

I have lost the previous temperature control, and I need to practice it carefully in the past few days, because my babies will have their birthdays soon.

First, today’s coconut blueberry cake cup. If you like it, you can copy it.

Prepare the ingredients. I used 12 eggs, 250 grams of flour, 180 grams of milk, 60 grams of blueberry sauce, 80 grams of sugar, (half the egg white and egg yolk) 100 grams of corn oil, and an appropriate amount of black sesame and coconut.

The above amount can make 45 small cake cups.

Separate the egg yolks using the method of splitting the eggs. I haven’t made cakes for a long time and my hands are raw. I have to break up several egg yolks.

Add corn oil, blueberry sauce, milk, and sugar to egg yolks.

Beat the egg yolks with other ingredients until combined, then add the flour into it, mix until no dry powder forms and set aside.

Pay attention to the technique and don't mix in circles.

Stir up and down until no dry powder forms.

Then beat the egg whites, first beat them into a rough foam, then add sugar in three batches and beat until the egg white paste is firm and can be pulled out into sharp hooks.

Add the beaten egg white batter into the egg yolk batter in three batches.

Stir until the blueberry chiffon cake batter is combined. Use a quick, up-and-down technique without making circular motions.

Pour the mixed cake batter into a baking pan with a paper tray, and sprinkle with appropriate amount of black sesame seeds and coconut.

Bake in the oven at 160 degrees for 25 minutes. After baking, turn it upside down and let it cool.

In this way, a fragrant coconut blueberry cake is completed.

How about sharing some tips?

Although baking is not my strong point, I am still good at making cupcakes.

1: Whether you are mixing flour or egg whites, do not mix in circles, but mix up and down. In this way, the flour will not easily develop gluten and the egg whites will not easily defoam.

:2: This time I used three different brands of ovens to bake at the same temperature and time, but the cake cups I brought were completely different. One was too old and the other was too tender, so if friends want to copy the beauty of baking,

Please note that you should adjust the time and temperature according to the performance of your own oven.

Okay, everyone is laughing. If you have a better cake cup recipe, don’t forget me. I am a great mother who loves learning and baking.