Cream Cupcake

Cream Cupcake

Introduction:

"Cupcake is clean and convenient to eat, so I often make this cake! Simple cake bottom, mounted on top of a circle to send the cream! Vision and taste are satisfied! "

Production steps:

Step 1: cake base material

Step 2: put the paper cup mold into the mold

Step 3: separate egg yolk and egg yolk

Step 4: heat the butter over low heat until it bubbles

Step 5: pour in the flour immediately and mix well

Step 6: pour in the milk and mix well

Step 7: add three egg yolks in three times, turn each one over and mix well before adding the next one

Step 8: turn the egg yolk into intermittent flow

Step 9: low speed protein bubble, pour a small cap of white vinegar

Step 10: continue to beat protein, add sugar three times! The little hand in the picture is my daughter!

Step 11: get rid of the protein! Lift the beater into a sharp corner

Step 12: load a third of the protein into the yolk paste

Step 13: stir evenly without drawing a circle

Step 14: pour the mixed egg paste into the albumen bowl and continue to stir gently

Step 15: turn the batter

Step 16: pour into the cake paper mold in turn, and smooth the surface with a spoon. The picture is not smooth yet! Enter the preheated oven at 160 ℃ for 25 minutes

Step 17: when the cake is baked and cooled, add sugar to beat the cream!

Step 18: put the large chrysanthemum mouth into the flower mounting bag

Step 19: baked cake bottom!

Step 20: mount the finished cream

Materials required:

Low gluten powder: 70g

Eggs: 3

Milk: 40g

Light cream (for mounting): moderate amount

Butter: 60g

Sugar (protein): 60g

Sugar (whipped cream): moderate

White vinegar (egg white): 1 tbsp

Note: the temperature of each oven is different, adjust the temperature and baking time according to the oven temperature!

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet