Butter cream rose cupcakes
By VicentaLakin
Today's frost is based on formulas from Norway that are more suitable for lazy people like me who are in trouble, with only milk, flour, butter and sugar, and without temperature control. Personally, the weight of sugar in cream cream can be reduced, some sweet。
Recipe Recommendations
- eggs of 3
- low-gluten flour 50 grams
- milk 30 ml
- edible oil 30 ml
- fine sugar 60 grams
- flour 1 tablespoon
- unsalted butter 150 grams
- powdered sugar 100 grams
- sweetening
- roast
- an hour
- simple
Steps for Butter cream rose cupcakes
1
The egg yolk is added to the sugar
2
Add edible oil and stir it up
3
Join the milk and beat it
4
# In the sun #
5
Smash to no particles
6
Protein is in an oil-free and water-free deep basin, and the electric omelet stirs up a bubble and adds a third of the fine sand. Sugar
7
Add a third of the fine sand when you're tumbled into tiny bubbles. Sugar
8
We'll add the remaining one third of the fine sand to the texture. Sugar
9
Keep smug to the point where you can pull out a short, straight angle
10
One third of the protein is added to the yolk paste, evenly mixed with rubber razors. This place can't be cooped up in order to survive. Bubble
11
A third of the protein is added to the yolk paste and is evened with a rubber razor。
12
Roll the yolk paste back into the protein basin, even with the remaining one third of the protein
13
Split into a paper cup
14
The oven's preheated at 160 degrees, mid-level fire, about 20 minutes
15
We'll add flour to the milk, and the fire will warm up
16
It's been a long time
17
Butter room softened, sugar powdered
18
Into cold milk paste
19
I'll use the toothpicks to get a proper colored ointment
20
put it in a bouquet and rotate the bouquet from the centre with a 2d bouquet. there's some of the rest of the glucose in the house。