Cupcake
By VicentaLakin
Recipe Recommendations
- eggs of 2
- low-gluten flour 40g
- milk 25g
- cream of tartar appropriate amount
- light cream 200g
- sugar 20 grams
- fine sugar 40g
- salad oil 25g
- baking powder 1/2 teaspoon
- salt appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for Cupcake
1
...protein yolk is separated, and the protein-rich basin is free of oil and water。
2
The egg yolk was added to 10 grams of fine sugar, which was easily dispersed with an eggbeater. Don't throw the yolk out。
3
Add 25 g of salad (in two fractions) and then 25 g of milk, evenly mixed. After being sifted, flour is then added and gently rolled evenly with a rubber razor。
4
Hand-held, electric-to-egg-to-egg-to-egg-to-eating proteins were added three times to the remaining 30 grams of fine sugar. The protein hits the bending little tail。
5
One third of the protein goes to the yolk paste. Twist evenly with a rubber razor (twrite up from the bottom, do not circle to stir up so that the protein does not melt)。
6
When it's even, it pours all the yolk paste into a pot of protein. The same method is used to smooth the bottom until the protein and yolk paste are fully mixed。
7
Put the cake in a big bouquet and stick it tight. Squeeze the cake evenly into the cups, not more than 70% full, in case the pasta swells and spills。
8
In the oven, 170 degrees preheat, mid-level, for 15 minutes。
9
Add 200 grams of light cream to 20 grams of sugar
10
Add the color you like, and put flowers on the cake with a bouquet, and just put on the decoration。