Halloween [cup Qifeng cake]

Halloween [cup Qifeng cake]

Introduction:

Production steps:

Step 1: separate the egg yolk protein and put it in a container without water and oil. Beat the egg yolk a few times, add water / milk evenly, add oil in several times, mix well and sift in the low flour

Step 2: remove the protein from the refrigerator and add vinegar

Step 3: add the first sugar after the electric egg beater makes the big bubble

Step 4: continue to beat until the bubble, add sugar for the second time

Step 5: when it is nearly smooth, add sugar for the third time and beat until hard foaming

Step 6: pour the mounting tape into the paper cup and fill it with 7 points. Preheat at 180 degrees for 15 minutes

Materials required:

Low powder: 50g

Egg: 2 (65g / egg)

Sugar: 40g

Milk: 40g

Salad oil: 32g

White vinegar: a few drops

Note: Cream method: 1. 100g butter softened, add 50g powdered sugar, electric beater, beat for 3,4 minutes to be very fluffy. 2. Add 20g condensed milk, 15g honey, 10g rum, a few drops of vanilla, continue to stir well, then add 40g lemon juice, beat until well mixed. 3. Put it into the decorative bag and squeeze it on the cupcake, the pattern is random

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor