Cooking Steps

1. 

   Step1:Put the whole egg, honey and sugar into the egg beating basin and mix them evenly. Whisk the egg beater at high speed until there is no big bubble in the egg liquid. The mark formed by dropping is not easy to disappear. Turn the egg beater at low speed and continue to whisk for 2 minutes for bubble finishing.

2. 

   Step2:Mix the butter and milk evenly and put them into a hot water basin to melt.

3. 

   Step3:Sift in the low gluten flour for mixing. The mixing method is from 2:00 to 8:00 until the mixture is even.

4. 

   Step4:Pour the mixture of butter and milk into the flour paste along the edge of the basin. Use the previous method to mix until the mixture is even. The texture of the batter is even and it can flow smoothly.

5. 

   Step5:Put the batter into the flower mounting bag. Squeeze it into the paper cup. 8 points full.

6. 

   Step6:Preheat the oven 180 degrees. Bake the middle layer 180 degrees to 15 minutes. At this time, the cake is golden yellow. Full mold.

7. 

   Step7:Cool the cupcakes and decorate them. Cream 10% 15% light cream and sugar, and then paste to 90% hair for mounting. Decorate with a large mounting mouth. Then put some candies to add color to cupcakes.