Cream Cupcake

Cream Cupcake

Introduction:

"The cream cup has always been my favorite. It's simple and delicious. It's also very tall when it's used to greet friends. Just a little cream is added to the cake and some decorations are made. Since then, it's gorgeous and has a very good taste. The taste is richer than the cupcake. It's a very good choice for Christmas or new year."

Production steps:

Step 1: separate the egg white and yolk, add one third sugar and light cream to the yolk

Step 2: add the sifted low powder and stir to form the yolk paste

Step 3: add the remaining sugar into the egg white twice

Step 4: get rid of

Step 5: mix the egg yolk paste with the whipped protein, stir up and down evenly

Step 6: mold, preheat oven, bake at 160 ℃ for 20 minutes

Step 7: remove and cool

Step 8: Cream with powdered sugar

Step 9: put it into the decoration bag

Step 10: cream the cake

Materials required:

Low gluten flour: 50g

Cream: 60g

Young granulated sugar: 45g

Eggs: 3

Chocolate powder: right amount

Powdered sugar: 15g

Note: 1, cream to send to pay attention not to play too hard 2, oven temperature is not the same, you need to grasp

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet