Butter cream and cupcakes

By VicentaLakin

Butter cream and cupcakes
Studying with the bakers, they came to this assignment -- the cupcake flower. I'm also a white baker, and it's only been three months since I entered the oven at home, and if I count the cake from Bear's birthday, that's my second flower. It's hard to draw clear patterns and flowers in our 28,9-degree temperature in Shenzhen, and it's hard to spread sugar. So I chose to do this -- cream cream. Cream cream is thicker and more greasy than cream, so local decoration is the best. Italian cream is lighter and lighter, because of the protein cream. Learning flowers is a very interesting process, and it's hard to see it, and perhaps the effect you're doing unexpectedly will make you happy。

Recipe Recommendations

  • eggs of 3
  • low powder 80 grams
  • milk 20 grams
  • corn oil 20 grams
  • sugar 50 grams
  • unsalted butter 125 grams
  • water 30 grams
  • protein 1 and a half
  • fine sugar

Steps for Butter cream and cupcakes

  • Make Butter cream and cupcakes step 0
    1
    Cake material。
  • Make Butter cream and cupcakes step 1
    2
    Eggs entered oil-free basins with a few drops of vinegar and sugar. Low speed to bubble。
  • Make Butter cream and cupcakes step 2
    3
    If the egg drop is fast enough, it can hang up, the egg paste can be traced out, and a minute later。
  • Make Butter cream and cupcakes step 3
    4
    Flour is sifted in two stages, evenly mixed with a razor。
  • Make Butter cream and cupcakes step 4
    5
    Oil and milk are mixed。
  • Make Butter cream and cupcakes step 5
    6
    A small part of the egg fluid is added to the milk and oil, which is smoothed with a razor, then the mixture is poured into the cake paste and evenly doubled。
  • Make Butter cream and cupcakes step 6
    7
    The cake is thrown into a food bag wrapped in a large cup, with a small cut on the bottom, and the cake is thrown into the mold, full of nine points。
  • Make Butter cream and cupcakes step 7
    8
    The oven is 160, the oven is 150. Middle, 30 minutes. When it's done, take out the dry。
  • Make Butter cream and cupcakes step 8
    9
    Cream cream softened with butter chambers。
  • Make Butter cream and cupcakes step 9
    10
    Just hit it with an eggbeater。
  • Make Butter cream and cupcakes step 10
    11
    The proteins were added to 25 grams of fine sugar, which was circulated to 6,7 and the egg fluids were not flowing。
  • Make Butter cream and cupcakes step 11
    12
    30 grams of water + 50 grams of sugar, heating up to 120 degrees of cooking (the sugar quality becomes thicker and the surface is covered with small bubbles). The sugar water was immediately poured into the protein, and the heat was reduced by high-speed disturbance。
  • Make Butter cream and cupcakes step 12
    13
    Butter pours into the protein。
  • Make Butter cream and cupcakes step 13
    14
    It starts with soybean slag, continues to stir, continues with slag, and gets light colored, very smooth cream。
  • Make Butter cream and cupcakes step 14
    15
    Ready to start with the flower. From left to right, there's the bouquet, the rose bouquet, the big eight-tooth bouquet。
  • Make Butter cream and cupcakes step 15
    16
    Homemade plums。
  • Make Butter cream and cupcakes step 16
    17
    No. Five-tooth pip. (Sniffles)
  • Make Butter cream and cupcakes step 17
    18
    Big eight-tooth pip
  • Make Butter cream and cupcakes step 18
    19
    Roses with flowers (see web information)
  • Make Butter cream and cupcakes step 19
    20
    Scratch the mouth (one vertical -- then two vertical -- then one vertical -- three vertical, position and stagger of the second step). Take that kind of push
  • Make Butter cream and cupcakes step 20
    21
    The finished chart。
  • Make Butter cream and cupcakes step 21
    22
    The finished chart。
  • Make Butter cream and cupcakes step 22
    23
    The finished map
  • Make Butter cream and cupcakes step 23
    24
    The finished chart。
  • Make Butter cream and cupcakes step 24
    25
    It's finished
  • Make Butter cream and cupcakes step 25
    26
    Let's go。
  • Make Butter cream and cupcakes step 26
    27
    Flowers。

    • Butter cream and cupcakes Make Tips

    1. For the buttercream ingredients, I used half of the original recipe (except for step 12, because 15g of water is too little to boil easily. Note that you don't need to pour all of it into the whites; pour the sugar syrup into the whites quickly, otherwise the syrup will easily clump). 2. After piping the center of the rose, pipe the petals in layers in a circular motion. Each petal starts from the middle of the previous petal and ends at the last petal. 3. Put the buttercream you are not currently using in the refrigerator. If you feel it is too soft and hard to control while piping, you can also refrigerate it for a while. When beating Italian meringue buttercream after it has been brought back to room temperature, since it is still a bit cool, it may appear separated into water and oil, especially in cold weather where this situation may be more severe. Don't worry, keep beating, and it will become smooth after a while. 4. When filling the piping bag with buttercream, try to fill it from the bottom. If using two colors, you can use a spoon to place the two colors on opposite sides of the bag, and then use a spatula to push the buttercream towards the tip. This allows air inside the bag to be expelled, preventing the buttercream from breaking during piping. When piping, apply even pressure with your right hand. 5. Before piping, record the order of colors you want to use on a piece of paper, starting with the lightest color first and then moving to the darker colors. This way, the remaining buttercream at the front will blend well with the buttercream at the back. Place the decorated cake immediately in the refrigerator. The buttercream decorations will harden, but don't worry that the texture will be bad. It won't be; in your mouth, it will still melt smoothly.

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