Tigger Cup cake

1

Get all kinds of food ready, low-strength sifting。

2

Quantified white sugar, which is a medium-sweet formulation suitable for the taste of the majority of the population and may increase or decrease according to the individual taste of the population. At the same time, preheat ovens, 170 degrees of fire and 10 minutes of heat。

3

The lemonade was mixed with corn oil, and the eggs were mixed into the emulsion, i.e. white colour, with no visible oil on the surface。

4

The whole egg is pumped into a water-free, oil-free eggbasket, with fine sugar and salt, and distributed with an electric omelet。

5

To the extent that the volume expands three times, the colours are white, and the marks of the flowers are visible and drops will not soon disappear。

6

Scan low-banded powder, flipping from the bottom to dry powder。

7

A mixture of lemon juice and corn oil, in two fractions, was equally softly blended. A mixed cake paste should be about the same size as a full egg if the size is significantly reduced or mixed. It's rough, which means the whole egg is short of hair, or it melts when it's mixed, and it's a bad taste。

8

Put the cake in a cutter's bag and squeeze it into a metal mould with a soft paper tort。

9

Put the mold in the middle of the oven, start the fire and heat it up, and bake it for about 20 minutes. The specific temperature and time will be adjusted as appropriate for different ovens。

10

Baked cupcakes are put on the dry-line, while black and white chocolate are melted into liquids with a small microwave fire and loaded into a bouquet。

11

A tigger's contours are drawn first with white chocolate。

12

When the white chocolate is condensed, the eyes, eyebrows and beards are drawn with black chocolate. It also inserts almond chips as ears into the top of the cake。

13

A little red edible pigmentation with toothpicks, modulated in the remaining white chocolate, squeezed out the tigger's nose, and a tigger's cake was made。

1. make their own baking, with greater emphasis on food safety and value for money. i'm using double-carbon sugar from a glycerine garden, which has been decolored by secondary carbonization, and the sulphur-free process is more healthy. moreover, the particles are fine and can be brought into the air through agitation friction of an egg-beater, effectively reducing the amount of time that the whole egg or protein passes. it's also good color, sweetness, more accurate control over the sweetness and upper colour of the finished product, and it's easy to bake, and it's really important to make the product safer. 2. this combination produces eight bottom 4.5 cm cupcakes. 3. a small amount of citrus crumb (half or so) may also be mixed to add a scent. only the yellow part of the skin, not the white part, would be bitter。