WHAT YOU NEED

Ingredients

50 grams of low-fat flour
35 grams of pure milk
43 grams of egg yolk
85 grams of protein
43 grams of fine sugar
20 grams of sesame oil (corn oil)

How TO MADE Paper cups and cakes

Steps 1 to 4

1. The clean bowl is poured into milk and a lighter-tasting vegetable oil (I use corn oil);

2. Mix them evenly with egg yolk, and the figure below is the milk and corn oil after mixing evenly (becoming somewhat thick);

3. Sieve 50 grams of low-fat flour, continue to stir with the eggs until the dry powder is not visible, unevenly, it does not matter, because the egg yolk is also stirred;

4. Add the egg yolk in stages, 43 grams is actually the egg yolk of three normal eggs, adding almost one more egg to each mixture;

Steps 5 to 8

5. Add three egg yolks and stir the egg yolk paste until it is smooth and without particles, as a backup;

6. The protein is divided into three parts and added to the sugar until it reaches 10 points. (It is delicate, shiny, and the egg beater can pull out the small pointed corners without falling down.)

7. Add one-third of the protein to the egg yolk paste, slice evenly and add another one-third of the protein evenly, then pour it all into the protein bowl of the remaining one-third of the protein and mix evenly (be careful not to boil this step);

8. The cake paste is delicate, thick, and shiny, and the bubbles are not visible on the surface.

Steps 9 to 12

9. Take a large bag of flowers and pour the cake paste into it, cut a small mouth at the bottom, squeeze the cake paste into the mould of the paper tray (filled for 7 to 8 minutes), shake it slightly, preheat the oven 160 degrees, top tube 160, bottom tube 150, middle layer of the oven about 20 minutes.

10. After cooking, the paper is removed and placed in the sunnet to cool down, no need to turn it upside down.

11.

Handy cooking tips

　　1. if there is no mould, use a 6 inch round mould or an 18 inch hollow mould, but the time and temperature should be adjusted, about 170 degrees forty minutes or so; 2. when the cake paste is finally moulded, I use a bag of flowers, otherwise a corner of the food bag can be cut a hole, take the bowl directly and the whole is too ink; 3. the temperature and time should be observed and adjusted according to your own oven, do not throw it in, no matter what it is..4. I'm more in sync with her now, I've done a lot of steps, she remembers, she's mixed the egg yolk, my protein is almost the same.