迷你小蛋糕，私房爆款做法

低糖迷你小蛋糕，私房爆🔥，鎖死這個配方‼️|||今天給大家分享私房很火的迷你小蛋糕，我做了三種口味，原味，可可，斑斕(也可用抹茶)，大多是給小朋友吃的，所以我做的低糖版，喜甜可以多放點糖。配方是一個口味2個48連烤盤的量

💛原味:

雞蛋4個|玉米油60克|牛奶72克|低筋粉80克|糖50克

💚斑斕:

雞蛋4個|玉米油60克|牛奶90克|斑斕粉15克|低筋粉65克|糖50克

🤎可可:

雞蛋4個|玉米油60克|牛奶72克|可可粉20克|低筋粉60克|糖50克

做法:

1️⃣製作原味小蛋糕，蛋白與蛋黃分離，蛋白冷凍15分鐘。在無水無油的碗里倒入玉米油，分次加入牛奶，攪拌至乳化狀態。再加入過篩低筋粉，攪拌至無乾粉。再加入蛋黃，劃Z字，攪拌均勻。烤箱風爐150度提前預熱。

2️⃣取出冷凍至冰渣狀態的蛋白，滴入檸檬汁，加入細砂糖，打發至雞冠狀，介於蛋糕卷與戚風之間的蛋白狀態，這樣烤出來表面光滑不粗糙。蛋白霜與蛋黃糊混合均勻，裝入裱花袋，擠到模具里，8分滿即可。

3️⃣烤箱風爐模式，130度30分鐘轉145度5分鐘，溫度時間僅供參考。剛烤好的小蛋糕表皮有點脆，涼了後裝袋密封，放置一會就會回軟，口感更佳。

斑斕可可口味做法類似，玉米油需要加熱到70度，具體操作如圖所示。

小貼士:

斑斕粉也可以換成抹茶粉，樹莓粉。如果做一盤48連，配方對半。

Low-sugar mini cakes, private explosion 🔥, lock this recipe‼ ️|||Today I share with you the popular mini cakes in my private house. I made three flavors, original, cocoa, and pandan (matcha can also be used). Most of them are for children, so I made a low-sugar version. If you like sweet, you can put more sugar. The recipe is for one flavor and two 48-piece baking trays

💛Original:

4 eggs | 60g corn oil | 72g milk | 80g low-gluten flour | 50g sugar

💚Pandan:

🤎Cocoa:

Method:

1️⃣ Make the original cake, separate the egg whites from the egg yolks, and freeze the egg whites for 15 minutes. Pour corn oil into a water-free and oil-free bowl, add milk in batches, and stir until emulsified. Then add sifted low-gluten flour and stir until there is no dry powder. Then add egg yolk, make a Z shape, and stir evenly. Preheat the oven to 150 degrees in advance.