Cake cream flowers
By VicentaLakin
Isn't a cupcake with beautiful creamed flowers more appetite? Pick a fancy florist and you'll be a cupcake designer
Recipe Recommendations
- eggs of 2
- powdered sugar 10 grams
- white sugar 20 grams
- milk 40 grams
- corn oil 25 grams
- low-gluten flour 45 grams
- animal cream 200 grams
- salt powder a little
- lemon juice appropriate amount
- sweetening
- roast
- half an hour
- ordinary
Steps for Cake cream flowers
1
The protein is separated from the yolk
2
40 grams of milk and 25 grams of corn oil
3
Sifting into pre-screened 45 grams of low-strength flour and a little salt powder
4
Smash it with a rubber razor
5
A few drops of lemon juice, around 80 grams of protein, scattered with an electric omelet and added a third of the sugar
6
One third of the second time when you're high-speed to a thin bubble. White Sugar
7
Continue with the high-speed break and add the last white sugar to the tattoo
8
When you're hard enough, you bring up the egg-beater to the point
9
Take a third of the protein and mix it in the yolk paste with a rubber razor. even
10
Smash it and pour it into a protein-rich pot and we'll mix the cake
11
It's a delicate cake
12
Cake in a one-time bouquet, cut a sip of cake into a baked cup. Seven cents full
13
A cup of cake-filled paper shakes a few times into the atmosphere and sends it to the middle of a pre-heated oven with a 180-degree roast for 25 minutes
14
It'll be cold when it's out
15
200 grams of cream added to 20 grams of white sugar with an electric omelet to the bouquet
16
Put your chrysanthemum mouth in a one-time bag and put it in a full-blown cream. mouth
17
Squeeze out the way you like it and put some sugar needles in it
18
Completed ChartCake cream flowers Make Tips
1. The bowls for the egg whites and yolks must be free of oil and water.
2. When mixing the cake batter, remember not to stir or fold in circles to avoid deflating the batter.
3. In summer, piping is best done in an air-conditioned room, otherwise the cream will melt easily.