Ingredients
egg
2 pieces (approximately 50g each without shell)
fine sugar
45g
Low -gluten flour
50g
milk
20g
corn oil
Appropriate amount
lemon juice
Moderate amount (used to beat protein)
The recipe for chocolate bean mini cakes
- Weigh all the materials needed, then take out the mini paper holder and place it in the baking tray. Since there is no mold holder, it is easy to deform when taking out the paper holder directly by hand. Therefore, it is recommended to insert a toothpick or bamboo stick into the edge of the paper holder and it will fall out. The paper holder will not deform, so even without a mold holder, beautiful mini cakes can be baked.
- Pour the milk into a bowl, add corn oil, and stir until emulsified.
- Sift the low gluten flour into the milk mixture and stir evenly.
- Separate the egg yolk from the egg white, place the egg white in a clean, water free, and oil-free egg beater, and mix the egg yolk with the batter.
- Add a few drops of lemon juice to the protein cream to make it more stable and less prone to defoaming.
- Add granulated sugar to the egg whites in three portions and beat.
- The whipped protein cream is incredibly delicate, and when the egg beater is lifted, it forms a small curved hook. As shown in the picture.
- First, add one-third of the egg white cream to the egg yolk batter and mix well. Pour in the remaining protein cream and stir well. Mix protein cream technique, from bottom to top, from top to bottom, or cut in half technique, do not stir in circles in one direction, as protein is easily defoamed.
- Prepare a piping bag, place it in a bowl, spread the mouth open, and pour in the batter.
- Cut a small opening at the tip of the piping bag filled with batter, gently squeeze the batter into the paper tray, and fill it up to 6 minutes. Squeeze everything together and add an appropriate amount of chocolate beans on the surface.
- Preheat the oven for 10 minutes, at 150 degrees Celsius, on high and low heat, in the middle layer, for about 20 minutes.
