The sub-recipe is a 6-inch cake mold, or 12 cupcakes
By Fat Hand Macchiato
<h2>Royalties</h2>
50 g 3 eggs at room temperature
Caster sugar 80 g
6 g of water
Butter 26 g
Milk 45 g
Low gluten flour 100 g
<h2>Practice steps</h2>
1. Cut the pad paper with baking paper in advance, and preheat the oven to 160 degrees in advance.
2, butter and milk are also placed in 50 degrees of warm water to melt in water
3: 150 grams of egg liquid, put in the basin of fine sugar water and stir continuously across the warm water of 50 degrees until the egg liquid heats up to 40 degrees
4, across the 50 degrees of warm water, use the whisk to send off the whole egg liquid, until the cake paste is delicate and thick, there are deep lines, lift the egg head cake paste will not disappear the state. You can also try it with a toothpick that is one centimeter away from the state of not falling.
5: Add the low gluten flour three times, each time gently stirring
6, turn over half a good cake paste must have a sense of accumulation, otherwise it will be defoamed.
7: Pour the butter and milk through the warm water into the cake batter with a soft spatula, distribute it in various parts, and gently mix well.
8, the mixed cake paste is also a sense of accumulation, if it is too thin, it is defoaming.
9, pour into the prepared 6-inch mold, 8.5 points full, baked is 10 points full, gently shake twice, put into the preheated oven.
10, up and down the fire 160 degrees, the cake growth is very good, has exceeded the mold.
11, do not like to color too heavy, you can cover the tin foil, up and down the fire 160 degrees for 40 minutes, the cake obviously fell back can be baked. Peel off the baking paper out of the oven and let it cool before cutting.
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