Home version, simple mini cake. Divided into 3⃣️ part, first manual egg beater, beat the yolk part. Then electric whisk, beat the egg white part. Finally beat the cream and prepare 3 eggs
By Eclipse 2013
<h2>Royalties</h2>
3 egg yolks
Corn oil 40 g
Pure milk 45 g
Sift low gluten flour 60 g
Baking powder 1 g
Egg white part
3 egg whites
Vinegar a little
Sugar 45 g
Creamy part
Light cream 100 g
Sugar 50 g
<h2>Practice steps</h2>
1: Prepare the yolk part. Two pots. Egg whites egg yolks separated. Material oversized. Pour pure milk on egg yolks with corn oil and mix with a manual whisk. Sift low gluten flour ➕ baked flour (can also be 55 g low gluten, 5 g corn flour), stirred into a paste, as shown in the figure. Set aside a home oven to preheat at 180 degrees for 10 minutes.
2: Egg white ➕ with a little vinegar and ➕ sugar. Beat the egg whites at low speed and mix well. Hit at high speed for about 2 minutes, there are lines
3, play at a low speed for a minute or two, with a small tip
4: Scrape 3/1 of the meringue into the egg yolk solution
5. Z-shaped flip-mix, even, silky state
6: Mix the egg yolk solution and ➕ add to 3/2 of the meringin. Z-shaped stir well
7. Stir well
8: Spoon into paper cup. Conditional to buy one, cupcake abrasive, 6 holes 12 holes. Before putting it in the oven, make a few flat beats on the table and the liquid is evenly proportioned
9, the middle layer, about 10 small cakes. 180 degrees for 20 minutes
10, baking, color and cooling after the state. One way 3⃣️ Eat directly Eat the most common chicken cake. With a cake abrasive, the cake embryo comes out. Paper cup ➕ cream, small cakes
11, 100g cream ➕50g sugar (like 甜️➕60g sugar). Same as egg white playing. ️ Small tip is good to put the refrigerator to keep fresh, the cream will be solid hard spots. I use vegetable cream. Friends recommended me to use Anjia and The Tower, the taste will be better
12: Beat the cream and frame the flower bag
13. Squeeze from the inside out, garnish with fruits or nuts
14. Done ✅. Next time you try, keep trying
<h2>Dietary contraindications to egg yolks</h2>
Avoid boiled eggs
Eggs are boiled for too long, and a gray-green ferrous sulfide layer will form on the surface of the yolk, which is difficult for the body to absorb. Protein aging will harden and toughen, affect appetite, and is not easy to absorb.
Eggs should not be boiled with sugar
Eggs and sugar boiling together will produce a substance called glycosyl lysine due to high temperature action, destroying the amino acid components beneficial to the human body in eggs, and this substance has a coagulation effect, which will cause harm after entering the human body. If you need to add sugar to the boiled egg, you should wait for it to cool a little and then stir it, the taste is not reduced.
Scrambled eggs do not require MSG
Eggs contain sodium chloride and a large amount of glutamic acid, these two ingredients are heated to produce sodium glutamate, which has a pure umami taste. The main component of monosodium glutamate is also sodium glutamate, if you put in the msg, if you put in the msg, it will affect the synthesis of sodium glutamate in the egg itself, destroying the umami taste of the egg.
Hard-boiled eggs should not be stored after soaking in cold water
Some people often immerse hard-boiled eggs in cold water, taking advantage of the different coefficients of thermal expansion of eggshells and proteins, so that eggshells are easy to peel off, but this practice is not hygienic. Because the fresh egg has a protective film on the outside, so that the water in the egg is not easy to volatilize, and to prevent the invasion of microorganisms, the egg is destroyed after the egg is cooked, some of the gas in the egg cavity escapes, at this time the egg is placed in cold water will make the temperature in the air cavity drop sharply and show negative pressure, cold water and microorganisms can enter the egg through the pores on the eggshell and the double film inside the shell, and it is easy to spoil when stored.
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