Mini-cheese
By VicentaLakin
The most important feature of the mini-cup cake I'm sharing today is that it is made with hot noodles, which tastes nice and tender, like an old-age cake, and has a sense of improvisation, and I have added cream cheese to the cake, which is a little sour cream, which not only enriches the taste of the cake, but also increases nutrition, makes the baby more suitable to eat, makes her own snacks, makes her own snacks, is safe and comfortable, and her mother looks happy。
Recipe Recommendations
- low-gluten flour 45G
- milk 40g
- fine sugar 30g
- cream cheese 40g
- eggs of 2
- corn oil 25g
- salt 0.5g
- white vinegar 5 drops
- corn starch 2g
Steps for Mini-cheese
1
The cream cheese is placed in a dry tub, the insulated water mixes into a lean and smooth state, extracts it from the hot water, a small number of times adding milk, while the mix is added to the mix, which is fully balanced。
2
It is possible to heat corn oil in the pot, or to heat it in small basins of insulated water, with containers that are dry, heat up to about 70 degrees, 65-75 degrees, fast-siftly sift in low-banded flour insulation salt, and twitch with eggs。
3
A SMALL AMOUNT OF PREPARED CHEESE MILK WILL BE POURED INTO THE NOODLES MANY TIMES, WHILE IT WILL BE MIXED WITH A SMOOTH PASTE, MIXED TO DRAW THE WORD “Z” INSTEAD OF A CIRCLE。
4
The eggs were separated early in yellow and white, the egg yellow was added to the paste, the mix was even, and the cheese yolk paste was made and put aside。
5
Treating proteins, adding a few drops of white vinegar or lemonade to the protein, electric pyrotechnics at high speed to the emergence of a large fish eyebone, evenling the fine sugar and corn starch early, adding one third of the fine sugar and continuing to do so (maize starch, if not stable protein)。
6
When the protein bubble gets smaller, it becomes thinner and it appears to have a small texture, the remaining one third of the fine sugar is suspended, and the rest of the fine sugar is passed on as it becomes clearer。
7
It ends up in a wet and dry state, i.e., lifting an eggbeater, a more stereotyte protein, a short tail with a small bend, a finely smooth and glacial protein cream。
8
One third of the protein cream is added to the yolk paste, which is woven by a mix of hand。
9
They were then all poured into the remaining protein cream, rolled evenly by the same method, and filled in a bouquet。
10
The moulds were pre-positioned into a paper-top, squeezed into a cake paste, full of nine points, and the formula was just as good as making a plate of 48 mini-cup cakes, which were hit a few times on the table and hit the bubble。
11
The oven preheats, 160 degrees, 150 degrees, 15 minutes, 175 degrees, 150 degrees, 5 minutes
12
And when the baking started, the cupcakes started to become so cute。
13
A few strokes of the mold from the furnace, and then a little cake is poured cold on the net。
14
A complete cold bag is left in storage and will be finished as soon as possible in three days。