Chinese Food
Coffee cream Cupcake
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My colleague's birthday. I ordered cupcakes with him. This is the first order in my life. At the same time, I have been studying what kind of cake is the best. I tried sponge and muffin. The taste was hard. Finally I decided to use Qifeng cake. It was really soft. Colleagues like it very much.
Cooking ingredients
Cooking Steps
Step1:Add coffee powder into the water. Stir well.
Step2:Add 10 grams of sugar to the yolk. Stir well. Pour in vegetable oil. Stir while pouring.
Step3:Pour the coffee into the yolk. Stir while pouring.
Step4:Sift in the low powder and mix evenly from bottom to top.
Step5:Add a few drops of vinegar to the egg white. Add sugar three times. Beat until dry and foamy. The egg beater has an upright sharp angle.
Step6:The egg white cream is added to the yolk paste in three times. Cut and mix evenly.
Step7:Put the batter into the paper cup. It's seven minutes full.
Step8:Put the paper cup into the oven. 150 degrees. The middle layer. 35 minutes or so.
Step9:Cream with sugar. Beat over ice water until stiff enough to mount.
Step10:Put the cream into the flower mounting bag. Use the 8-tooth flower mouth to squeeze the cake from the outside to the inside.
Step11:Decorate the side with sugar needles.
Cooking tips:I use white coffee, so the color is light. You can also use mocha coffee. The protein should be beaten to dry foaming. Shake it a few times when it's out of the oven. Then the cake won't collapse easily. There are skills in making delicious dishes.
