Tea lava-flowing cupcakes
By VicentaLakin
It's so soft, it's so sweet, it's easy, it's delicious, and it's high。
Recipe Recommendations
- eggs of 2
- matcha powder
- white granulated sugar 30 grams
- butter 60 grams
- white chocolate 70 grams
- low-gluten flour 35 grams
- powdered sugar appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Tea lava-flowing cupcakes
1
White chocolate 70 grams and butter 60 grams of insulated water melted to the point where no particles were smoothed, and they were evenly mixed and sided with them。
2
Five grams of tea powder is added to the mix of chocolate fluids with a small amount of warm water。
3
The two eggs were filled with foam with 30 grams of white sugar and continued to reach viscous conditions。
4
It's gonna take longer to get the egg fluid up to the toothpick。
5
Low-banded flour 35 grams past sifted and evened with a razor。
6
The tea chocolate liquid is added to the mix。
7
Full integration and then on it。
8
Fall into the mold. I use one-time membranes that can easily be deformed. Brushing butter with a fixed mold is easy to disfigure. Cake paste can be frozen in the fridge for 30 minutes. I don't have time to cook。
9
The oven is preheated at 200°C and in the oven at 200°C for 6-8 minutes。
10
Finish taking pictures。
11
THIS TEMPERATURE IS VERY DIFFICULT TO CONTROL. THE THREE ARE AT 200°C, SIX MINUTES, SEVEN MINUTES AND EIGHT MINUTES IN THREE DIFFERENT STATES. SIX MINUTES OF CORE FLOW IS THE BEST, AND I'M GUESSING SIX AND A HALF MINUTES WILL BE BETTER. TRY AGAIN. O (∩) O (∩) O (∩) O (∩) O (∩) O ( ) O (∩)