Ingredients
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4 Eggs
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25g Corn oil
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40g sugarFor protein
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8g Instant coffee powder
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5 drops lemon juiceCan be omitted
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70g Low powder
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32g Milk
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20g sugarfor egg yolk
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10g RUMIf you don't have rum, you can exchange the same amount of milk
Directions
Cooking skills of coffee cake cup
I only put 4G of coffee powder and replaced it with the same amount of low powder
Steps
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1
Done
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Preparation of materials |
|
2
Done
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Egg separation (the basin containing protein should be a clean basin without oil and water) |
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3
Done
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Beat egg yolk, add 20g sugar and stir well |
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4
Done
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Add milk, salad oil and rum and mix well (change the same amount of milk without rum) |
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5
Done
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Sift in low powder coffee powder (I only use 4G, like 8g with strong flavor) |
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6
Done
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Mix well and use later |
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7
Done
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Beat the egg white until the big fish eye bubble. Add half of the fine granulated sugar and continue to beat |
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8
Done
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Beat until delicate, put the other half of the sugar and continue to beat |
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9
Done
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When the grain is obvious, drop a few drops of lemon juice, turn slowly and continue to beat |
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10
Done
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Hit until you lift the small sharp corner |
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11
Done
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Mix 1 / 3 protein cream with egg yolk paste |
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12
Done
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Then pour it back into the protein cream and mix well |
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13
Done
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Pour into the paper cup and squeeze the paper cup into the uncertain framed flower bag |
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14
Done
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Shake gently for a few times, shake out bubbles, put them into the preheated oven, 160 ° C for about 30 minutes (insert and pull out the toothpick without slag) |
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15
Done
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With a coffee cup, a beautiful afternoon tea time |
Nice