Although I don't drink coffee very often, I like the unique taste of coffee. Today, using the mocha coffee powder stocked at home with the coffee liqueur to make a bite-by-bite mocha coffee mini cake, it tastes more than addictive.
By Yhz North Latitude
Low gluten flour 34 g
Mocha coffee powder 2 g
Coffee Li Jiao Liquor 2 g
Corn oil 21 g
Pure milk 21 ml
White sugar 15
Lemon juice 2 drops
1: Prepare a small basin without water and oil, and put the egg yolk protein isolated and isolated into the refrigerator for refrigeration.
2: Mix pure milk and corn oil thoroughly until no oil flowers are visible.
3: Sift the low gluten flour into milk corn oil, add coffee liquor and mocha coffee powder, and mix until dry powder is invisible.
4: Add the egg yolk and stir in the same z-shaped way, stir the batter to lift the egg pumping naturally dripping state, put aside and set aside.
5: Preheat the oven at 120 degrees. Next, the egg white is beaten, the egg white is dripped with lemon juice, and the white sugar is added to the egg yolk 2-3 times: the first time when the bubble is large, the second time the egg white is more delicate, and the third time the texture appears, the beaten egg white lifts the whisk to an upright sharp angle.
6, egg yolk paste into 2 times into the egg white and stir evenly, do not draw circles when cutting and mixing, from the bottom up to mix.
7, the mixed batter is delicate and shiny.
8, 35 continuous mold cake mold in advance into the small paper cup, cake paste into the mounting bag, squeezed into the mold, about 8-9 points full.
9, up and down the heat temperature 120 degrees baking for 25 minutes, turn up and down the heat 150 degrees baking for 8 minutes, after the end of the baking gently shake twice, off the mold to cool.
10, one bite at a time, more than addiction!
The temperature of each oven is different, and baking times and temperatures are for reference only.
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