Butter cupcakes

1

We'll split the yolk and the protein with an egg cleaner

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when you're done, add 18 g of sugar

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Add milk and salad oil

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It's evenly blended and finally sifted in low-banded flour

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It'll just be smooth with a razor

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36g sugar is added to protein three times

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Send to hard hair

8

Add one half of the distributed protein to the yolk paste, evenly cut from low to high

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I'm going to dump the cake in the distributed protein

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Add to the bouquet

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Squeeze into a preheated oven of 180 degrees, mid-level, top-fire, 15-20 minutes

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150g的淡奶油Send to hard hair

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Dip a drop or two of pigmentin and mix it evenly

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I'll put the cream in my bag

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Squeeze nice flowers on a baked cake

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It's all done with some sweet bean decoration

1. The cake base of this cream cake uses the method for a 6-inch chiffon cake. 2. For beating the egg whites: first, ensure the mixing bowl is completely water-free and oil-free; second, the fine sugar must be added in three batches. Add one-third when large bubbles form, add another one-third when fish-eye bubbles appear, and finally add the remaining sugar when slight texture begins to show. 3. For beating the heavy cream: the piping flowers on this cream cake are particularly important. If the cream is too soft, the piped flowers will not look good, so the heavy cream should be beaten as stiff as possible; this will give the piped flowers a very three-dimensional effect.