Butter cupcakes
By VicentaLakin
Recipe Recommendations
- eggs
- sugar 60 grams
- corn oil 60 grams
- milk 60 grams
- low-gluten flour 90 grams
- lemon juice 3 grams
- light cream 400 grams
- white granulated sugar 16 grams
- fruit appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for Butter cupcakes
1
Prepare five eggs。
2
Protein yolk is separated and the protein is frozen in the fridge for a few minutes。
3
Sixty grams of milk + 60 grams of corn oil is evenly mixed and emulsed until there are no oil stars。
4
SIFT IN 90 GRAMS OF LOW-BANDED FLOUR AND Z-TWEAK EVENLY。
5
Add five yolks。
6
CLICK Z AGAIN TO FLIP EVENLY。
7
The protein freezes around a layer of ice cream, adding 60 grams of sugar and 3 grams of lemonade。
8
Drive high-speed protein。
9
Protein goes to a strong penetrator (hard hair bubble)。
10
Take a third of the protein to the yolk paste。
11
Twist evenly, don't draw circles here, before it melts。
12
We'll mix the noodles and pour them all into the protein cream。
13
It's not like you're going to do it again。
14
The cake's fine. The normal cake's fine and radiant。
15
A good paste is packed in a bouquet and then squeezed into a paper cup。
16
Put it in the oven, mid-level, 120 degrees, 35 minutes, 130 degrees, 15 minutes, 140 degrees and 5 minutes。
17
At the end of the day, it's coming out of the oven and it's on the net。
18
The organization is delicate。
19
400 g cream plus 16 g sugar。
20
The medium- and low-speed distribution is to be distributed to 9 and the larvae is to be filled with mouths and the cream is to be placed in a bouquet。
21
Squeeze out the flowers。
22
Fruit decorated well。
23
Nice cream cupcakes just fine。
24
Taste it。