Recently, I learned a whole new way of spreading eggs, and after trying it out, I found that it's really much more useful than the original way of spreading eggs, and I believe it's also more suitable for beginners who are just starting out on the road to baking, so goodbye to the trouble of spreading eggs.Here we first use the word to make a comparison, the traditional whole egg spreading, is to put the whole egg in the bowl, add white sugar in stages, and spread directly, this method often has the problem that when it reaches a certain moisture foam, it is difficult to continue spreading, and the whole egg spreading is not in place, which directly affects the evaporation when mixing the flour, resulting in the final cake collapse and so on.Now the method we're going to use is to separate the egg yolk protein, first beat the protein to a hard foam, then add the egg yolk, stir evenly, so that the mixed whole dough is more stable, and the finished cake is more delicate and soft.Friends who don't know how to send eggs, hurry up and try it!

WHAT YOU NEED

Ingredients

Two eggs.
60 grams of fine sugar
Low flour 60 grams
25 grams of milk
15 grams of butter

How TO MADE Butter and paper cupcakes

Steps 1 to 4

1. A good mixture of butter and milk.

2. Waterproofing melting, backup

3. Egg yolk protein is separated and packed separately in clean containers without oil or water.

4. The protein is added to the large fish's eye bubble at a low speed and then added to the fine sugar three times, until it hardens into a bubble.

Steps 5 to 8

5. Add the egg yolk.

6. Mix evenly with a rubber scraper.

7. Low powder that has been sifted once or twice in advance.

8. It is stirred evenly again by slicing.

Steps 9 to 12

9. Slowly add the cooled milk butter solution with a rubber scraper.

10. Cut gently and quickly, stirring evenly to avoid foaming.

11. The cake paste is placed in a prepared paper cup, which is filled with seven cents.

12. Put in a preheated oven, bake the middle layer at 160 degrees for about 20 minutes, until the surface is golden yellow.

Steps 13 to 16

13. About six or seven minutes later, you can clearly see the cake rising.

14. Due to the use of a half-up-and-down baking pattern, the surface of the cake is very delicate, uniform in color and does not crack.

15.

Handy cooking tips

　　Verse 1: Butter can also be substituted for corn oil, but the milk smell of the cake will be slightly lighter.2: You can add a few drops of lemon juice or white vinegar to the protein.3: When mixing the flour, use the cutting method, do not draw circles, move gently and stir quickly.