Cream cup Qifeng cake

Cream cup Qifeng cake

Introduction:

"There was some whipped cream left in the birthday cake. In order to eliminate the whipped cream, I baked a batch of Qifeng cupcakes and decorated them with the cream. It was very beautiful. Who would think to let someone overturn on the ground.. Depressed. In view of the better attitude of admitting mistakes, I can forgive it. The last survivor was the last one who had finished mounting flowers and had not had time to take them away. Another one was the one at the back of the picture. The wound was slightly smaller, but only one side was injured

Production steps:

Step 1: separate the eggs.

Step 2: add 30g sugar to egg yolk and stir well, then add milk oil and stir

Step 3: sift in the powder.

Step 4: cut and mix well to form yolk paste.

Step 5: add a few drops of lemon juice to the egg white.

Step 6: add 30 grams of sugar three times and beat until dry foaming.

Step 7: cut and mix the beaten protein into the egg yolk paste in 3 times.

Step 8: cut and mix well to make cake paste.

Step 9: add the cake paste to the mold. Eight percent full.

Step 10: oven 160 degrees, about 25 minutes.

Step 11: light cream, add sugar powder and beat until hard foaming state.

Step 12: add a drop of pink pigment and beat to make pink cream.

Step 13: put it into the mounting belt and choose the flower mouth you like.

Step 14: you can decorate the cool cupcake.

Materials required:

Eggs: 2

Sugar: 60g

Oil: 30g

Vanilla powder: 2G

Milk: 30g

Low gluten flour: 60g

Salt: 1g

Light cream: moderate

Note: baking time is set according to the temper of your oven.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor