Sugar Cupcake

Sugar Cupcake

Introduction:

"Turn sugar cake, turn sugar as the main material to replace the common fresh cream, cover the cake body, and then with a variety of sugar shaped flowers, animals and other decorations, the cake is as delicate and gorgeous as decorations. Because it has a longer storage time than the cake decorated with fresh cream, and it is beautiful, three-dimensional, easy to form, and has a larger space in modeling. If you like innovation, you might as well try it. "

Production steps:

Step 1: pour the sugar into the bowl, beat in the eggs, and mix well with the manual beater

Step 2: add melted butter and stir well. Add salad oil twice and stir well

Step 3: add the rum and stir the lemon juice

Step 4: add low gluten flour and stir gently until there are no particles

Step 5: put the batter into the flower mounting bag and pour it into the paper cup (8 points full)

Step 6: put into the preheated oven, heat 170 ℃, heat 150 ℃, bake for 15 minutes (use Changdi electric oven cktf-30gs)

Step 7: after the cake is cooled, cut the surface flat and set aside, turn over the sugar cream, color it with toothpick and roll it into pieces

Step 8: press out the disc with a round die (special rose die can be used)

Step 9: take another small piece of sugar paste, knead it into a ball shape, put it on the palm of your hand, and knead it with your fingers to a cone shape to make a flower core

Step 10: the length of the flower core is suitable for the length of the petals. Apply some water to the petals. Wrap the petals on the flower core in a separated order and air dry them

Materials required:

Eggs: 3

Butter: 40g

Low gluten flour: 150g

Lemon juice: 5g

Sugar: 110g

Salad oil: 100g

Sugar cream: appropriate amount

Note: 1: you can use your imagination to make cakes of various shapes. 2: the leaves can be rolled thin, this time it's a little thick

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: other