All purpose flour - 40 g
Unsalted butter - 29.5 g
Milk - 30 ml
Vanilla Esc - 1 tsp
Egg - 2
Sugar - 45 g
Method:
- Take flour in a bowl.
- Separate egg whites and yolk.
- Refrigerate egg whites till usage.
- Now add milk and butte to a pan.
- Cook it low flame and let it be warm.
- Add this to flour and mix well.
- Use a hand whisk.
- Add in egg yolk and whisk well till creamy.
- Add in esc and mix well.
- Now take egg whites and whisk in medium speed(app 3-4 mins).
- Whisk till you get stiff peak consistency.
- Don't overbeat.
- Now add the yolk batter to this and gently fold with spatula.
- Don't over mix.
- There are two methods in which we can do.
- I followed method 2.
Method 1:
- Line a loaf tin or a 6 inch rectangular pan.
- Line in such a way that cake can be pulled out easily.
- Now pour the batter to this and dap it.
- Use a tooth pick and make swirl patterns.
- This helps to remove air bubbles.
- Now place this in other bowl.
- Fill this bowl with hot water.
- Bake this in a preheated oven at 150 for 45-50 mins.
- Place in lower rack and bake.
- Remove it by lifting with the help excess lined paper.
- You can mix a tbsp of honey with 1/2 tbsp water.
- Brush the cake with this.
- Slice once it is cool.
Method 2:
- Pour the batter in readymade cupcake liners.
- Dap it and use toothpick and make swirls in each cupcakes
- Bake this in preheated oven at 160 for 18-20 mins.
- This can be baked in middle rack as usual.
No comments:
Post a Comment