bat cup cake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 60ml
- salad oil 50ML
- pure milk 50ML
- eggs of 4
- white granulated sugar appropriate amount
- salt 2g
- lemon juice 2 to 3 drops
- cocoa powder 25g
- light cream appropriate amount
- Hershey's dark chocolate appropriate amount
- Skittles appropriate amount
- Oreo cookies appropriate amount
- pearl sugar appropriate amount
- big almond appropriate amount
Steps for bat cup cake
1
Separate the egg yolk and egg white; put 20g of sugar and 50ml of milk into a powder egg yolk basin, and stir with egg until uniform and all the sugar melts.
2
Mix low flour, 15g cocoa powder, and salt, sieve twice, and pour into a basin.
3
Add a few drops of lemon juice to egg whites,
4
Beat at low speed until rough blisters are formed.
5
Add 60 grams of fine granulated sugar in three times, beat on medium speed until dry and frothy, about 9 portions.
6
Add 50ml of salad oil in portions and blend with the batter to form a silk strip.
7
Add 1/3 of the egg white to the egg yolk batter, cut and mix well.
8
Pour back into the egg white and quickly cut and mix well.
9
Put the batter into a paper cup and fill it in about 8 minutes; put it into a preheated oven at 180 ° C, the middle layer, heat it up and down, 20 minutes, and remove it.
10
Use a knife to cut off 2/3 of the outer skin on one side of the almond to make bat ears.
11
The Oreo cookie is divided in half, squeeze a strip of chocolate sauce in the straight line and sprinkle with small pearl sugar.
12
Shake well the light cream and pour it into a water-free and oil-free container. Add white sugar and cocoa powder and beat on medium speed until 80%.
13
Spread the cup cake evenly with cocoa cream filling and decorate with chocolate head, rainbow candy eyes, almond ears, and biscuit wings.