Butter cupcakes
By VicentaLakin
The cupcakes are so cute, they're handy, they're easy, they're even taller when they're squeezed with cream, and they're taking a couple of them
Recipe Recommendations
- low-gluten flour 45 grams
- eggs of 3
- pure milk 35 grams
- corn oil 20 grams
- light cream 200 grams
- fine sugar 35 grams
- powdered sugar 8 grams
- milk fragrance
- roast
- half an hour
- simple
Steps for Butter cupcakes
1
Protein and yolk are separated and contained in oilless and waterless containers。
2
Corn oil is mixed with pure milk, which is added to the yolk and is evenly beaten with eggs。
3
Sifting low powder and stabbing dry powder with eggs。
4
A few drops of lemon juice or white vinegar are added to the protein, and fine sugar is added to the protein, which is distributed to wet hair bubbles at a low speed with an electric omelet (i.e., lifting an omelet with a straight little hook)。
5
Take a third of the protein cream into the yolk paste and mix it evenly。
6
Puts the tumbled cake in the remaining protein cream, evenly with a razor。
7
Put the mixed cake in the bag, put it in a paper cup, a little bit more, and a bubble。
8
Send it to the pre-heated middle of the oven with 150 degrees of fire up and down for 30 minutes。
9
Roasted and cold。
10
Cream cream is added to the sugar powder, which is distributed at a low speed until 8 with a razor。
11
THE CREAM IS DELIVERED INTO THE BOUQUET WITH A 1-M MOUTH。
12
Squeeze your favorite bouquet on a cupcake, and then decorate it with a sugar bead。
13
The finished chart。
14
The finished chart。Butter cupcakes Make Tips
Please adjust the temperature according to the spleen of the oven; the eggs are about 63 grams per shell。