Cooking Steps

1. 

   Step1:Soften cream cheese with hot water and add 40g sugar. Beat with egg beater until sugar melts. Cream cheese.

2. 

   Step2:Beat in eggs and mix wel

3. 

   Step3:Add 80g sour cream and mix wel

4. 

   Step4:In advance, sponge cake should be repaired to the same size as the bottom of cake cup or a circle smaller. It should be padded on the bottom of paper mold for standby.

5. 

   Step5:Put the cheese paste into a disposable decorative bag for use.

6. 

   Step6:Squeeze the batter into the paper mold and fill it up. Preheat the oven 15 minutes and 160 degrees in advance. Put the cupcake baking plate in it. Bake at the same temperature for 25 minutes, then take it out to cool or refrigerate it.

7. 

   Step7:Sour cream cream cream - add 5g sugar to the fresh cream just taken out from the cold room. Use the electric beater to whisk the cream at high speed until it thickens and hardens to obvious lines. At this time, the cream at the beater head is in a short triangle shape. It is almost dry foaming. (it is made into dry foaming because the sour cream to be mixed later belongs to semi fluid

8. 

   Step8:Add 30g sour cream. Mix gently with hand beater or rubber scraper. Put the flower mounting bag into the small chrysanthemum mouth. Put the sour cream and sugar cream in the same way. Squeeze on the surface of the cool cupcake.