Chinese Food
Strawberry Cupcake
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Some time ago, Guoyou sent me some strawberry seedlings. After planting for several days, I didn't feel any sign of survival. Fortunately, I didn't give up. I sprayed water every day and finally came back to life. Under my careful cultivation, it also blossoms and bears fruit. Now it has a small harvest. Whether it's directly eaten or made into dessert, it's very popular with children at home. Today, I made a cream cupcake with it. It has a soft sponge bottom. It's creamy and fresh strawberries. It's beautiful and delicious. Baking in paper cups is also convenient. -
Cooking ingredients
Cooking Steps
Step1:Beat the eggs into a bowl without oil or water. Add 100g sugar.
Step2:Beat with the beater until the color is obviously lighter. Lift the beater head. The egg liquid will not disappear immediately when it falls.
Step3:Sift in the low gluten flour.
Step4:Cut and mix well.
Step5:Heat the butter and milk in water to about 40 degrees.
Step6:Mix the boiled milk and butter evenly and pour them on the surface of the egg paste along the scraper. Cut and mix them evenly with the same method.
Step7:Pour the batter into the paper cup for about 8 minutes. Shake out the big bubbles.
Step8:Evenly spread some strawberries on the surface.
Step9:Preheat the oven. Place the second layer. Heat up and down to 175 degrees. Bake for 30 minutes. Remove and cool.
Step10:Whisk 100g cream with 10g sugar. Mix with toothpick and a little pink pigment
Step11:Put the cream in the flower mounting bag. Squeeze it on the cooled cake.
Step12:Finally, decorate with strawberries.
Step13:Finished drawings.
Step14:Finished drawings.
Step15:Finished drawings.
Cooking tips:Sponge cake must be in place. When mixing, pay attention to the technique. Do not circle. Otherwise, it is easy to fail. There are skills in making delicious dishes.
