How to make cherry tomato egg sponge cake cups

The nutritional value of cherry tomato and egg sponge cake cup is very high. As winter comes quietly, preparing such a dish on the winter dinner table is very appetizing and can stimulate your appetite. Cherry tomato and egg sponge cake cup is also a good healthy and whitening dish that can promote fat metabolism. It has become a favorite dish for female friends. Friends who like spicy food can also add more chili for seasoning.

1. Sift the low-gluten flour and set aside.

2. Cut the butter into small pieces and add the squeezed chervil juice. (Use a food processor or wall breaker to squeeze the juice)

3. Heat in the microwave for about 20 seconds, take out and stir until the butter is melted and the liquid is completely emulsified. You can also stir over warm water.

4. Beat 4 eggs in a bowl without water or oil.

5. Beat the eggs with an electric whisk. When beating at low speed until coarse bubbles form, add 1/3 of fine sugar.

6. Use an electric whisk to slowly increase the speed and beat until fine foam appears, then add 1/3 of fine sugar.

7. Beat until the foam has basically disappeared, then add the remaining granulated sugar.

8. Finally, beat the egg mixture until it becomes thick and you can draw an “8” in it without it disappearing immediately.

9. Add the sifted low-gluten flour in two batches and stir with a spatula.

10. Add the emulsified butter and cherry juice in two batches and continue to stir evenly.

11. Pour into a paper cup and sprinkle some black sesame seeds on the surface. Put it into the middle layer of the preheated oven and bake it at 180 degrees for about 20 minutes.

12. The whole house is filled with the aroma of baking.

13. Delicious cake in the name of love.

14. Come and share it.

Eating out may not guarantee the hygiene of the food, so you can only eat with peace of mind if you make it yourself. The cherry tomato egg sponge cake cups are easy to make and are guaranteed to be healthy.