foodstuff

Ingredients

milk

35g

butter

45g

(hen's) egg

four

cake flour

90g

ingredients

sugar

70g

step

1. Cut the butter into small pieces, put it in a small bowl with milk, and bite it in the microwave for 30 seconds. (Pay attention to observation, and you can pause to open it halfway.)

2. Separate the protein from the egg yolk, add 10g sugar to the egg yolk, and heat-insulating water to make it thick.

3. Add 60g of sugar to the egg white and send it to 9 for distribution, that is, it is curved and small.

4. Add the egg yolk paste to the egg white, and cut and mix for 8 minutes.

5. Add the sieved low powder in three times, and stir until there is no particle.

6. Add a small amount of batter to the milk butter mixture and mix well.

7. Pour the mixture of 6 back into the remaining batter and gently cut and mix evenly.

8. Add the mixed cake paste into a small paper cup, which is about 8 minutes full.

9. Preheat the oven165, the second floor, about 23 minutes. Don't take it out after baking, and stay stuffy for a while.

Tips

1 It is easier to squeeze the cake paste into a paper cup with a piping tape. I pour it directly, so be careful not to leak it.

2, the technique should be gentle, this cake must pay attention to the technique and be patient.

3, the surface can also be squeezed with whipped cream or chestnut puree, purple potato puree and so on.