Take yogurt and honey bean cake as examples.

Ingredients: egg yolk 36g, egg white 105g, low-gluten flour 60g, corn starch 15g, yogurt 75g, fine sugar 33g and corn oil 35g.

Accessories: honey beans 42g, flour 2g.

1. Pour 42g of honey beans and 2g of flour into a bowl and mix well. Every honey bean should be covered with flour. After wrapping, sieve it with a sieve once to remove the excess flour attached to the surface, leaving only a thin layer of flour on the surface. The purpose of wrapping powder here is to prevent the bottom of the layer from appearing when honey beans and cake paste are mixed.

2. Then pour the yogurt and corn oil into a large bowl and beat well with a manual eggbeater. Completely mixed, no oil on the surface. In addition, be sure to buy thick yogurt. If you don't have yogurt, you can also change it to 50 grams of pure milk, but the taste will be slightly different.

3. Sieve the low-gluten flour and corn starch and mix them in zigzag. After this step of stirring, the batter is in a very delicate state, which is normal. It is not necessary to stir excessively, just stir until the dry powder is invisible.

4. Add the egg yolk, use a manual eggbeater, and continue to use twists and turns to stir into a delicate batter. The reason why the Z-shape technique is used is to prevent the batter from becoming stiff. You should not be greedy and mix quickly, but draw circles, which will easily lead to stiff batter, and the cake batter will climb up after baking, which will also be affected to some extent.

5, and then began to send the egg white, egg white first add half of the fine sugar, electric egg beater high-speed stirring until the egg white appears fine bubbles, then add the remaining fine sugar, and then continue to stir at high speed.

6. Continue to stir, lift the stirring head and pull out the small hook-shaped egg white paste, as shown below. At this time, the oven is preheated to 130 degrees.

7. Take a small part of the beaten meringue into the batter bowl and stir it evenly with a scraper.

8. After mixing, pour the whole into the remaining egg white cream basin and continue to stir and mix evenly. Don't be rough when stirring, and don't stir in circles, which will easily lead to the defoaming of protein cream. Move lightly and quickly.

9. After the cake paste is mixed, we will sprinkle honey beans into the pot and stir them roughly three times. Don't mix them too much. After adding honey beans, excessive stirring will easily lead to defoaming.

10, put the prepared honey bean cake paste into a paper bag, and then squeeze it into the mold until it is 8 minutes full. Today, I used a mini-20 cupcake mold, which needs to be used with paper cups. In addition, today's recipe can bake 2 plates. I bake them in two ovens respectively. If there is only one oven at home, you need to cut the formula by half.

1 1, put in the middle layer of the preheated oven, bake at 120 degrees for 20 minutes, then turn to 130 degrees, and bake in hot air mode 12 minutes.

12. After baking the cupcakes, gently shake the mold on the desktop to release hot air, and then let it cool inside the mold, as shown in the following figure.