How to Make Pumpkin Seed Kernel Paper Cup Cake
Like to eat pumpkin seeds paper cup mini cakes eggs cakes friends, can actually make pumpkin seed paper cup mini cakes at home.cake because the preparation method for pumpkin seed paper cup mini cakes is very simple, and compared to those made in restaurants, homemade ones are healthier and safer to eat.
Pumpkin Seed Paper Cup Mini Cake Ingredients Introduction Main Ingredients:
Low-gluten flour (50g)
(1 whole egg) Egg yolks (3 pieces)Egg whites (3 pieces) Sugar (50g) Baking powder (1g) Tala powder (< 1g) Corn oil (50ml) Pumpkin seeds Pumpkin Seed Paper Cup Mini Cake Preparation Steps: Prepare the ingredients.Put one whole egg and three egg yolks in a bowl, add corn oil, and mix well with an electric mixer. Sift in low-gluten flour and baking powder.Continue mixing until no lumps remain. Add 25g of sugar and less than 1g of Tala powder to the three egg whites.
Using an electric mixer, whip the egg whites until they are thick and sticky.
Gradually add another 25g of sugar and continue whipping.
Whip until stiff peaks form.
Transfer half of the whipped egg whites into the egg yolk mixture and fold gently.
Fold in the remaining whipped egg whites quickly.
Pour evenly into paper cups, tap each cup lightly to release air bubbles, and sprinkle with pumpkin seeds on top.
Preheat the oven to 160°C (320°F), bake in the middle rack for about 20 minutes.
Seems
mushroom-like!
Tasty texture!
A picture of the inside.
11.Tip: Make sure the egg whites are whipped to stiff peaks, i.e., when lifted with an electric mixer, they should form a sharp peak that stands upright.
When folding, do not stir in circles; instead, fold like you would stir-fry.Mushrooms Like clouds!
13. Good texture!
14. A photo from inside.
1Tip:
Egg whites must be fully whipped, forming stiff peaks when lifted with the whisk. Stir gently without circling, flipping like stir-frying.
