Panther Cupcake
By VicentaLakin
Great love for wild leopards, seduced by a radiant leopard cake, gripping the grass. It's my usual recipe. It's perfect
Recipe Recommendations
- sweet fragrance
- baking
- an hour
- ordinary
Steps for Panther Cupcake
1
Producing yolk paste. Fine sugar and yolk, the whole egg mix is spread out. Combination of yolk with edible oil and full emulsion with an eggbeater2
Sift in low-banded flour; continue to mix smooth and non-particle-free flat paste with an egg-cutting machine, to be used3
Make protein cream. Preheat oven 110 degrees 10-15 minutes in advance. Started with proteins, and the proteins were added to the sugar, so they hit hard hair bubbles. The point of the protein is straight when the egg is lifted4
Scratch a third of the pre-yellow paste5
And then I'm going to put the mixed face back in the protein cream6
The way you mix protein cream into yolk paste, the way you mix it with the way you cut it7
Take a few equals of two sides into the bowl, one of which is cocoa powder, one of which is black powder and evenly mixed8
Coco pasta and black pasta are also contained in bouquets, and bouquets are cut in small pockets9
The original cake is in the bag10
Squeeze into the mould, full of eights11
First, you paint different shapes with cocoa paste12
I'll use the black cocoa paste on the edge13
Put it in the middle and lower of a preheated oven, 110 degrees: 25 minutes14
The temperature is then set at 120 degrees for 10 minutes; 130 degrees for 5 minutes; and 150 degrees for about 10 minutes. If you don't get enough color at the end of the day, you can turn to 180 degrees and bake for 1-2 minutes15
Don't take it out right away. The oven will be out in five minutes. The stove16
Done17
Done