Strawberry cream cupcakes
By VicentaLakin
Recipe Recommendations
- eggs of 3
- low-gluten flour 48G
- fine sugar 25g
- corn oil 23g
- water 38g
- white vinegar few drops
- light cream 200g
- powdered sugar 18g
- strawberry powder a little
- Fruit wheat crisp
- milk fragrance
- baking
- an hour
- ordinary
Steps for Strawberry cream cupcakes
1
First, put water and corn oil in clean basins。
2
A manual omelet is used to mix it into milking。
3
SIFT IN LOW-BANDED FLOUR AND DRAW "Z" EVENLY WITH A MANUAL OMELET。
4
ADD YOLK AND DRAW THE SAME "Z" MEDIUM EVENLY。
5
Protein with a few drops of white vinegar is distributed with an electric omelet, and sugar is added three times during the break to a short angle。
6
One third of the protein paste is added to the yolk paste and evenly blended。
7
And it's evenly mixed with the remaining two thirds of the protein paste。
8
In the morning, nine millennia of the McFean mold were placed in a paper cup, and the finished cake was packed in a bag into a paper cup full of eight points。
9
A few strokes of the molds blew the bubble out。
10
The oven has a 150-degree preheat that will be put in 10 minutes and baked for about 25 minutes。
11
When you're out of the oven, get the cake out of the mold and put it in the cold。
12
Light cream with sugar powder and strawberry powder。
13
Completed ChartStrawberry cream cupcakes Make Tips
1. The amount of water consumed by different brands also varies, and the amount of water in the formula can be adjusted appropriately. 2. Without strawberry powder. Three, this cake doesn't have to rebut. 4. Each oven has a different temper, temperature and time only for reference purposes。