1 peach, 110g low-gluten flour, 3g baking powder,1egg, 50g powdered sugar,

4 tablespoons milk, corn oil? 1 spoon.

Practice steps

Cut peaches into pieces for later use;

Put the eggs and powdered sugar into a bowl and stir evenly with an egg beater;

Pour in milk and mix well;

Add the sieved low-gluten flour and baking powder, and stir evenly without caking;

Pour corn oil and stir evenly;

Add a little powdered sugar to peaches, put them in a pot and stir well, marinate for a while, then pour in the cake paste and stir well;

Pour the cake paste into the paper cup mold, put it into the pot of the breakfast machine, and steam it on medium heat 15 minutes.

Chocolate bean omelet material:

80 grams of low-gluten flour, cocoa powder 1.5 grams, 60 grams of butter, 85 grams of powdered sugar, eggs 1 piece, 80 ml of milk,

0.625g salt, 2.5g baking powder,1.25g baking soda, chocolate beans? Proper amount

step

Mixing low-gluten flour, cocoa powder, baking powder, baking soda and salt, and sieving for later use;

After the butter is softened, add the powdered sugar and stir it a little;

Add egg liquid in three times and stir evenly;

Pour in milk (without stirring at this time), and mix the powder in step 1;

Stir well with a silicone spatula and pour into a paper cup until it is 1/2 or 2/3 full;

Preheat the oven and bake at 160 degrees for 25 minutes.

Beihai Island Liu Xin Egg Cake Material:

30 grams of low-gluten flour, 3 eggs, 30 grams of sugar, 35 ml of milk, corn oil 15 grams,

2 egg yolks, 200g milk, 20g sugar,10g butter and cornstarch? 15g。

Practice steps:

Separate the egg white and yolk from the egg, and add 10g white sugar into the yolk and stir well.

Pour corn oil and milk and mix well, sift in low-gluten flour and mix well;

Drop a few drops of lemon juice into the egg white, and add sugar to the beaten egg white several times until the egg white has a sharp hook.

Mix one third of the egg white cream into the egg yolk paste, then pour the rest into the egg white cream and mix it evenly, and pour it into the paper cup mold;

Preheat the oven in advance and bake at 170℃ for 20 minutes;

Add sugar to the egg yolk, add corn starch, pour a small amount of milk several times, stir well and pour into the pot.

Heat until there are lines, turn off the fire, add butter, stir well, cool, pour into paper bags and squeeze into cakes.