# 鸡蛋别蒸蛋糕了，试试这样做，不炒不炖不油炸，酥脆又松软，解馋

Source: https://www.youtube.com/watch?v=uJ8P8Jmjmyo
Recap page: https://rapidrecap.app/video/uJ8P8Jmjmyo
Generated: 2026-01-14T19:35:40.593+00:00

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## Quick Overview

This video demonstrates a simple, no-mixer method for making soft, fluffy, and crispy-bottomed small cakes (likely egg-based sponge cakes or muffins) using six eggs, sugar, milk powder, and flour, baked at 180°C for about 20-25 minutes.

**Key Points:**
- The recipe uses six medium-sized eggs, 50g white sugar, 6g white vinegar or lemon juice, 20g milk powder, and 180g all-purpose flour (low-gluten flour preferred).
- The initial step involves vigorously whisking the eggs, sugar, and acid for about 20 minutes using a makeshift whisk made from a flattened, cut plastic water bottle, beating until the volume increases and the color turns pale white.
- After whisking, milk powder and flour are sifted into the egg mixture, then gently folded in using a spatula quickly, stopping as soon as dry flour disappears to avoid deflating the batter.
- Small metal molds are preheated in the oven at 180°C (upper and lower heat) for five minutes, then greased with oil for easy demolding.
- The batter is poured into the molds, filling them about 70% full, and sprinkled with toasted sesame seeds on top.
- The cakes are baked in the preheated oven at 180°C (upper and lower heat) for approximately 20 minutes, checking after 20 minutes and potentially baking for another 3 to 5 minutes if the color is not deep enough.
- The finished cakes have a golden-yellow surface, a crispy bottom, and a soft, fluffy interior with a subtle milky fragrance due to the milk powder.

![Screenshot at 00:43: The egg mixture, after being vigorously whisked for 10 minutes using the improvised plastic bottle whisk, shows significant volume increase and a pale yellow color, indicating the aeration process is underway but requires more time to reach the desired state.](https://ss.rapidrecap.app/screens/uJ8P8Jmjmyo/00-00-43.jpg)

**Context:** The video tutorial, presented by '小颖美食' (Xiao Ying Cuisine), provides instructions on how to bake simple, homemade cakes without using an electric mixer. The technique relies on an improvised whisk made from a plastic bottle to aerate the eggs sufficiently, creating a light batter structure necessary for the final texture.

## Detailed Analysis

The creator demonstrates making simple baked cakes without a mixer. First, six eggs are combined in a clean bowl with 50g of sugar and 6g of white vinegar or lemon juice. The key technique involves whisking this mixture using a homemade tool: a plastic water bottle that has been flattened and cut into strips (00:13-00:27). This mixture is whisked until the volume increases significantly and the color turns white, which takes about 20 minutes total, noting that 10 minutes is insufficient (00:37-00:43). Next, 20g of milk powder and 180g of all-purpose flour (preferably low-gluten) are sifted over the aerated egg base (1:16-1:25). The batter is then quickly folded, like tossing vegetables, ensuring not to overmix to prevent deflation, stopping when no dry flour remains (1:35-1:40). Meanwhile, small metal molds are preheated in the oven at 180°C (top/bottom heat) for five minutes, then greased with oil for easy release (1:05-1:48). The batter is poured into the prepared molds, filling them about 70% full, and topped with toasted sesame seeds (1:49-1:57). The cakes are baked at 180°C for about 20 minutes, with an option to bake for an additional 3-5 minutes if the color is not deep enough (2:05-2:13). The final product is golden brown on top, has a crispy bottom, and is soft and fluffy inside, with a hint of milk flavor from the milk powder, making it a great snack for children.

### Ingredients & Preparation

- Six medium eggs, 50g sugar, 6g acid (vinegar/lemon juice), 20g milk powder, 180g flour
- Preparation includes using a modified plastic bottle as a whisk to beat eggs vigorously for ~20 minutes until pale and voluminous.

### Mixing the Batter

- Sift milk powder and flour into the aerated eggs
- Gently and quickly fold the dry ingredients using a spatula, avoiding overmixing to preserve air.

### Molding and Baking Setup

- Small metal molds are preheated in the oven at 180°C for 5 minutes
- Molds are greased with oil before pouring batter to 70% full and topping with sesame seeds.

### Baking Process

- Bake at 180°C (top/bottom heat) for about 20 minutes
- Check color; add 3-5 more minutes if necessary for a deeper golden color (2:05).

### Final Result and Texture

- Finished cakes are golden on top with a crispy bottom and a soft, fluffy interior, featuring a subtle milky taste.

![Screenshot at 00:03: Six eggs are placed in a bowl, ready to be cracked into a clean, dry bowl for whisking.](https://ss.rapidrecap.app/screens/uJ8P8Jmjmyo/00-00-03.jpg)
![Screenshot at 00:17: The creator demonstrates cutting the bottom of a plastic water bottle to create strips, preparing the improvised whisk.](https://ss.rapidrecap.app/screens/uJ8P8Jmjmyo/00-00-17.jpg)
![Screenshot at 00:45: The egg mixture, after extended whisking, achieves a thick, ribbon-like texture when lifted, indicating sufficient aeration.](https://ss.rapidrecap.app/screens/uJ8P8Jmjmyo/00-00-45.jpg)
![Screenshot at 01:16: Milk powder \(20g\) and flour \(180g\) are being sifted over the aerated egg base.](https://ss.rapidrecap.app/screens/uJ8P8Jmjmyo/00-01-16.jpg)
![Screenshot at 02:22: A finished cake is being carefully inverted out of its metal mold using a toothpick, confirming it releases easily due to proper greasing.](https://ss.rapidrecap.app/screens/uJ8P8Jmjmyo/00-02-22.jpg)