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Paper Wrapped Cake originated in Hong Kong, which are usually sold in tea houses and old bakeries. But with the passage of time, the cakes are disappearing with the old restaurants. Although their appearances are ordinary, they have fragrant egg flavor and the soft and smooth texture, which make them become a famous ‘no-frills’ dessert. The cake is not just a breakfast or afternoon tea, but also represents the childhood dessert memories of a generation. Let's try it together now!
🍽Quantity: 6 pieces
🧂Ingredients:
4 eggs
70ml milk
50g sugar
70g cake flour
2g custard powder
30g oil/ butter
1/2 tsp. baking powder
👨🏼🍳Step:
1) Separate the egg yolks and egg whites into different bowls.
2) Add 20g sugar into egg yolks, and then whisk the yolks. After that add baking powder and milk and sift the cake flour and custard powder into the egg yolk mixture, stir until there is no powder particle. Then add oil into the batter and mix gently.
3) Whisk the egg whites into foam with electric mixer, and then gradually add sugar into egg whites, after that whisk the egg whites into stiff peak.
4) Preheat the oven to 170°C.
5) Fold-in the whipped egg whites in the batter in several times.
6) Pour the cake batter into baking cups, and then tap the cups on table for several times to remove excess air in the cake.
7) Put a cup of water and the cake into the oven, bake at 170°C for 25 minutes, then open the door of oven, turn the temperature of oven to 150°C and bake for 10 minutes, so that the cakes does not shrink.
8) Put a bamboo stick in the middle of cake. If there is no batter, the cakes are fully cooked. Remove the molds of cakes immediately and place it horizontally on the trivet to cool down.
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