Qiu Ju Cupcake

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cupcakes are ready, barbed flour 80 g past two times, sugar 60 g, eggs three, salt, lemonade, milk and oil can be placed together

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Eggs in clean, oil-free stainless steel basins, salt, lemon juice 3-5 drops

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add a thin sugar 60g and mix it with an egg batter. this is to keep the sugar from flying

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Low-turn medium speed continues to eject! If the egg fluid is small and the basin is large, the stainless steel basin can be tilted, and the egg-beater can hit more egg fluids, so the rate will be faster

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The egg fluid is looser, the size is bigger, the surface is filled with small bubbles! An eggbeater, vertical egg fluid, in the process of passing, turns an eggbeater or a basin, so that it can evenly pass out, and a bubble into an egg fluid

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When you hit the egg, it's fine, it's flat, it's low, it won't disappear in five seconds

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Prepare a small cup and preheat the oven 155 degrees, 5-10 minutes

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Screeched flour, sifted into the egg fluid by a second, rolled it up and down with a razor, evenly mixed! Beware not to draw a circle! The ring will melt

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Sift the rest of the flour into the paste, evenly, Idem! If you don't mix it, you can flip it like a casserole

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Split the milk and the oil into the face of the paste many times in small amounts, and flip the sides

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Skin bag or large bouquet on a large wide mouth bottle, pouring the face in

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Cut a little mouth on the side of a paste bag

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Squeeze the paste into a paper cup, so I'm going to squirt the flowers and like the drums, and I'm going to squirt it in nine points

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Shake the cup a few times, blow the bubble! Put it in the oven! 155 degrees 25 minutes in the middle of the oven

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Cake with drums ready. Make sure the stove shakes and cools

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it's starting with the pastry cream! cut the butter by 200g, soften the room! soften it to a little touch with your hand and you can stick it down

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butter cream, the butter here is fully softened

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protein with a few drops of lemonade, 40 g fine sugar

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Hit it till it doesn't flow. Bring up the egg-beater

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the remaining 40 g of sugar and water will be mixed in a milk pan, the boys will boil, and if a needle thermometer is in place to measure about 120 degrees, no thermometer will see the surface filled with small bubbles

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COOKED SUGAR QUICKLY OUT OF THE FIRE AND FELL INTO THE PROTEIN FROM THE BASIN. USE THE ACA ELECTRIC EGG BEATER AT HIGH SPEED TO COOL IT DOWN, EVENLY MIXED

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Put mixed proteins in butter and hit them with an egg-beater to even

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Let's remind you that if there's a tofu separation, don't be afraid

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Well done cream cream, thin and smooth, and light as a result of the increase in the amount of protein that you can pass out! The main thing is stability, and in hot weather, you can practice bouquets, and if you get warmer and softer, you can freeze in the fridge, and in a moment, you can continue to use it, and it's perfect for newcomers

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Now that the cake is cold, the cream is ready, and the flowers are starting to grow, and I've chosen a half-turned chrysanthemum

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Because of the new ones, it is recommended that you take a small amount of colored material and adjust it properly! The flowers shall be frozen immediately, or the cream shall be softened with heat, and the flowers shall be removed

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It's a good thing to practice. There's a lot of changes due to the speed of the angles. I've just started, so it's a little messy

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I'm learning now, please forgive me

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It's a rose from the other time, practice and make out what you like

1. If using refrigerated eggs, please take them out in advance to bring them to room temperature! 2. To make the cake fluffier, it is recommended to sift the low-gluten flour twice in advance! 3. When folding the whipped egg mixture, be sure to fold it gently, not whisk in circles, otherwise the bubbles will deflate! 4. The mixture of milk and oil must be poured into the batter in small batches multiple times while folding! 5. If the Italian meringue buttercream becomes soft due to heat and loses its shape, you can refrigerate it for a while; once taken out, beat it with a mixer until smooth to continue using! 6. When not in use, please seal the buttercream tightly with plastic wrap and refrigerate! Try to use it up within 5 days! 7. If you take the buttercream out of the fridge, it may separate because it is cold; don't be afraid, continue beating it on high speed! It will be fine in a moment