Rolling sugar and a cupcake
By VicentaLakin
Recipe Recommendations
- egg yolk of 4
- unsalted butter 40g
- low-gluten flour 30g
- red rice flour 10g
- soft white sugar 90g
- fondant: Dry Pace 150 grams
- fondant cream 150 grams
- hand powder appropriate amount
- White oil various pigments appropriate amount
- milk fragrance
- roast
- several hours
- senior
Steps for Rolling sugar and a cupcake
1
(a) Block butter is melted in water, in constant mixing and melted into liquid standbys
2
(a) Yellow and proteins are inserted into the basins, respectively, and containers containing proteins are to be free of water and oil
3
add 20 g of white sugar to the egg yolk, to stir it to sticky, to breast white to swollen stock
4
in the freezer, the protein is taken out and the egg is first concussed with an electric puncher and then added to 70 g of sugar
5
(a) Smuggles smooth, protein textures are waterlined and stand-up on the mixer
6
The yolk paste is added to the protein, which is mixed with a manual omelet
7
sifting of a mixture of 30g of low-banded flour and 10g of red flour, evenly mixed with rubber razors
8
The water is then melted with liquid butter on the razor
9
(a) Rapidly smoothing, so that the mixed liquid is loaded into a paper cup
10
Put it in the middle and lower of a preheated oven, 180 degrees, and bake for about 10 minutes
11
When it's out, it's on the net
12
14. When the sugar paste and dry Pess are mixed by 1:1, the plating is made into large pieces, and round molds are selected for the face diameter of the cupcake
13
(b) Cover the face of the cake with a piece of honey on the cupcake
14
Then you can dye the sugar with a toothpick; this way you can prepare it according to your preference
15
(a) Retrieving the dots with a circle mould
16
Three rows with honey on the middle diameter
17
Roll them up and cut them in the middle
18
Collapse the flowers, so that a small flower can be completed and can be of different sizes by the circle diameter, pick flowers of different colours and stick them to the cake surface
19
They can be made of different sizes by the diameter of a circle, choosing flowers of various colours and sticking them to the cake surface
20
(c) Represse the leaves with the mold
21
To paste them with flowers
22
And then press the small five petal flowers with the mold
23
A little bit in the middle, a bit of honey, and put pearl sugar in the core
24
Pupcake edges are then painted with honey and freshly prepared white flowers are glued to the edges
25
So the flower paper rolls down the sugar cupcakes。