These mini cakes was once popular on the streets. It turns out that it’s not difficult to make. It’s sweet and delicate. You don’t have to buy it anymore!
Ingredients
- 4 eggs
- 120 grams of low-gluten flour
- 80 grams of sugar
- 25 grams of vegetable oil
- appropriate amount of black sesame seeds.
Instructions
- The container in which the eggs are whipped must be water-free and oil-free. Wipe the container with kitchen paper. Place 4 eggs into the mixing bowl of a chef’s mixer.
- Stir the egg liquid with a chef’s machine. When the egg liquid runs down, the lines will not disappear immediately. Just whip the egg liquid until it is in place. Do not over-whip it.
- Sift the low-gluten flour twice, and sift the low-gluten flour into the egg liquid in two batches.
- Mix evenly using the cutting and mixing method. The low-grade flour and egg liquid should be completely mixed and there will be no dry powder. Be careful not to over mix to prevent the egg liquid from defoaming.
- Flow the prepared vegetable oil into the egg batter along the rubber spatula. Stir the vegetable oil and batter evenly to completely absorb the vegetable oil and egg batter.
- Put the cake batter into the cupcake mold and add black sesame seeds.
- Preheat the oven to 170 degrees, put the cake mold into the oven and bake at 170 degrees for 30 minutes.
