Practice: 1. Add maple sugar after breaking the egg yolk, and mix with an egg beater until the egg yolk becomes light. Then add cooking oil in several times, stir well, then add water in several times and stir well again.
2. Pour the sieved wheat flour into the process 1 in one breath and stir it into a fine batter with an eggbeater.
3. Stir the egg whites with an egg beater until the egg whites foam a lot. At this time, add 1/3 sugar and mix well. When adding 65,438+0/3 sugar, when wet bubbles appear, add the last 65,438+0/3 sugar until the protein bubbles slightly.
4. Pour the protein of 1/3 into the egg yolk batter and stir it evenly with a manual whisk. Then take out the protein of13, cut it with a scraper and weigh it evenly. Finally, pour the batter into the remaining protein, cut it evenly with a scraper and weigh it continuously.
5. Mix walnut kernels with a small amount of low-gluten flour in advance, pour into the prepared batter, and gently stir with a shovel. Then pour it into the Qifeng cake mold shell, gently knock it twice to shake out the bubbles. Put it into the next floor of a heated household oven, 150 degrees, and bake it 1 hour.
6. After baking, immediately turn the cup over, let it cool completely, and then take it out of the mold.
Method 2 of Maple Sugar Walnut Cake Ingredients: walnut kernel 80g, common flour 200g, 65438+ hair care powder 0.5 spoon, 2 raw eggs, cooking oil, vanilla extract 1 spoon, maple syrup 150g, hazelnut kernel.
Practice: 1. Heat the domestic oven 180 degrees 15 minutes.
2. Beat the raw eggs into a glass bowl, and use the eggbeater to open the maximum gear for one minute.
3. Add cooking oil and keep the maximum gear for 2 minutes.
4. Pour in maple syrup and vanilla extract and stir at maximum speed for 2 minutes.
5. Mix the wheat flour, salt and hair powder in a neat basin and stir evenly with chopsticks.
6. Pour the egg liquid mixed with oil, maple syrup and vanilla extract into the washbasin and stir gently until there is no dry wheat flour.
7. Cut the walnuts into hard grains, pour them into the wheat flour slurry, mix well and weigh.
8. Prepare cupcakes for the morning shift. Pour the prepared materials into disposable paper cups (2/3 cups is enough), about 6-7 cups, depending on the size of the cups.
9. Put it in a heated household oven and bake for about 17-20 minutes. After baking, you can stick a stick or chopsticks in the core, and there should be no thin batter stuck to it in the middle.