Caramel taffy cupcakes

Recipe Recommendations

• white granulated sugar 75g
• light cream 75g
• water 20g
• salt 2g
• fine sugar 15g
• egg liquid
• plain yogurt
• butter
• low-gluten flour 115g
• baking soda 2g

• sweetening
• roast
• three-quarters of an hour
• simple

Steps for Caramel taffy cupcakes

1

Let's start with the caramel taffy molasses, white sugar and water pouring into the pot, the small and medium fire boiling and mixing

2

After a slight change in the color of the syrup, turn the fire, and watch the color of the syrup

3

Make sure you don't make it, or it'll get bitter

4

Make another pot and boil the cream

5

Boiled light cream pours into the syrup, a small amount of it. It boils, burns, mixes

6

It's a caramel taffy syrup

7

Butter cut small, softened the room

8

Add fine sugar (cakes) and send it to light color and size

9

It's got to be room temperature at 24.25°C, or it's gonna be oily, and it's gonna have to mix it evenly every time

10

add yoghurt in two. the yogurt tastes good. i use homemade yogurt. watch the yogurt. and then you add 48g cooled caramel taffy mag。

11

Scan the powder, mix it evenly. Don't overwrite it

12

The cake is in the bouquet, and the lower end of the bag cuts a small mouth

13

Squeeze a half of the cake paste into the paper tray first

14

Add a little syrup, adjust the amount to the taste. Add more if you like sweet

15

Squeeze the rest of the paste to 8.9 and add a little more syrup to the surface. This step must be added, which will enhance the smell of cake. And you can put your favorite foods on the face of the cake, like oatmeal chips, walnuts, white sesame, etc

16

The oven is preheated 180°C, 10 minutes up and down, 160°C, and 20 minutes. It's done while it's hot

17

When it's completely cooled, the skin is soft, the whole thing is soft cake

Caramel taffy cupcakes Make Tips

Recipe Categories

• baking Recipes