Mini almond paper cup is the use of chiffon cake after the egg method, mixed after the egg yolk paste is very delicate and smooth, baking using the gradual temperature method, here let the small cake does not retract and do not crack the reason Oh, the inside is tender, not retracted, I use the MINI paper cup size is suitable for children, Ricky especially likes, a plate of small will not finish eating, but also has been said: "Give me a little more, now give me a little more." The formula quantity is 24 pieces, using 2 groups of 12 continuous molds. Simple material, easy to operate, no additives, such a delicious little cake, come and practice it.
By McCoan 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Corn oil 30g
Almond flour 25g
Sour milk 50g
2 chicken eggs
Low gluten flour 35g
Cornstarch 15g
25g white sugar
Lemon juice a few drops
<h2>Practice steps</h2>
1: Put a paper cup on the mold, separate the egg whites and yolks from the eggs, and set aside.
2, yogurt, corn oil stir evenly, fully emulsified. (The yogurt I use is sugary, and if I use sugar-free yogurt, I need to add another 6g of white sugar.) ）
3: Mix low gluten flour and corn starch and sift them.
4: Mix well with a spatula.
5: Add egg yolks and mix with a spatula until there are no particles smooth.
6: Add almond flour, press and mix well; egg yolk paste is ready.
7, start to beat the egg whites, the utensils are anhydrous and oilless, add a few drops of lemon Dian, help to send off the fishy taste, white sugar is added 3 times, first beat the egg whites at low speed to have large bubbles, add the first white sugar, and then turn high speed to send until the state of dense and completely white, then add the second time, continue to hit the wet foam at high speed between the wet foam and the hard foam, add the last sugar, hit the wet foam and the hard i.e. protein hook is firm, but there is a little hanging down; change the low speed finishing bubbles.
8: Mix the egg yolk paste and the meringue three times (cut and mix, stir, and get used to which technique).
9: Put the cake paste into a framed flower bag and cut a small opening.
10, squeeze into the mold paper cup, eight full on it.
11, gently drop the mold a few times, shake the large bubble out, put it into the preheated oven in advance, up and down the heat, 130 degrees, 26 minutes, turn 3D wind 150 degrees for 4 minutes.
12, one bite at a time
13, do not crack
14. Do not retract
15, Mini almond paper cup is made with chiffon cake
16, Mini almond paper cup is made of chiffon cake
17, Mini almond paper cup is made of chiffon cake
18, Mini almond paper cup is made of chiffon cake
<h2>Tips</h2>
1. Do not put the baked cake in the mold to cool, be sure to put it on the grill. 2, pay attention to the state of egg white, mixing techniques should be light and fast, otherwise it is easy to defoam. 3. Novices are advised to weigh and prepare all the materials before production, which is more convenient. 4. The basin of beaten egg whites must be waterless and oilless. 5, lemon juice can not be replaced with white vinegar, to remove the fishy taste, stabilize the role of protein. 6. The oven must be preheated in advance. 7. There is a temperature difference in the home oven, please adjust according to your own oven.
<h2>Nutritional benefits of corn oil</h2>
Corn oil is rich in vitamins A, D and E, which is easy for children to digest and absorb. If you can give your child vitamin B2 and vitamin E at the same time, then the ability to tolerate cold is stronger.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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