Cooking Steps

1. 

   Step1:Get all the materials ready. The coffee is boiled in hot water and mixed with milk. The butter is cut into small pieces and softened indoors.

2. 

   Step2:Beat the butter until it's fluffy and white. Add sugar, salt and egg liquid.

3. 

   Step3:Mix well.

4. 

   Step4:Add the powder and coffee milk three times. Sift 1 / 3 of the low gluten flour and 1 / 3 of the coffee milk first. Mix well by rubbing and pressing in the basin with a spatula.

5. 

   Step5:Then add another third. And so on.

6. 

   Step6:Mixed coffee batter. If you want strong coffee, you can add coffee powder. Different brands of coffee have different concentrations and tastes. I use white coffee, so it's light.

7. 

   Step7:Use two spoons to evenly dig the batter into the grinding tool. You can make six. Put it into a 180 degree preheated oven and bake the cupcakes for 30-35 minutes.

8. 

   Step8:Take the cake out of the mold carefully. Put it aside and cool it. At this time, you can make the Italian albumen cream for decoration. Forget to take a picture. Just follow it... Forgive me. Remember to make it up next time.

9. 

   Step9:1. Return the butter to warm and soften. Beat with the beater until it is white and fluffy. 2. Add 20g sugar to the low-temperature egg white and continue to beat until it reaches 70% (that is to say, the small angle point pulled out is curved). Wet foaming. 3. Add the remaining sugar into the water and put it on the fire. When the temperature is 118 ℃, leave the fire. Quickly rush into the protein cream. At the same time, use the eggbeater to whisk it to the hard foaming. 4. Add cream when it's cooled to about 35 ℃. Stir until it's smooth and even.

10. 

    Step10:Put the cream into the mounting bag. Extrude the pattern on the cupcake. Squeeze the melted chocolate on it and decorate it. It's done.

11. 

    Step11:Finished product drawin

12. 

    Step12:Finished product drawin