Chinese Food
Strawberry cream Cupcake
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How can I miss the strawberry season? This recipe can make six small paper cups. I made a lot of thirty cups
Cooking ingredients
Cooking Steps
Step1:Water salt corn oil is mixed evenly until it turns white. Water oil is fully emulsified for standby. No oil spots can be seen. It is a bit thick. Low gluten flour is added at one time and mixed evenl
Step2:Add in 2 yolks and mix well. The batter is not easy to get pimples. It is very smooth and falls like a ribbon
Step3:Add white granulated sugar to the protein at one time
Step4:The state between wet foaming and dry foaming. Don't overdo it
Step5:The egg yolk batter is mixed twice with the protein cream. It is mixed by turning and cutting. If you use the egg cream, you can mix it in Z-shape. Dig up a pile from the bottom and then shake it off. You can't use the blender or circle here.. It can defoaming, defoaming and defoaming. Strawberry cream Cupcak
Step6:Put the flower mounting bag into the batter and put it in the paper cu
Step7:Preheat the oven and bake the cake at 160 ℃ for about 30 minutes. The specific time and temperature should be flexibly controlled according to your own oven. If the toothpick is inserted in the middle of the cake and the cake is not brought out, it means that it is cooked (the actual temperature is based on your own oven). Generally, the cake is not very ripe if it is expanded first, then retracted, and then baked. It will be mastered if you do it several times
Step8:Turn it upside down as soon as it comes ou
Step9:150g whipped cream + 15g white sugar until there are lines, about 9 to distribut
Step10:You can choose your favorite flower mouth by squeezing it with this flower mout
Step11:How to squeeze depends on how much cream you lik
Step12:Strawberry decoratio
Step13:Don
Step14:Don
Step15:Don
Cooking tips:1. Protein should be refrigerated. Low temperature eggs are more stable and better. Actually Qifeng is very simple, but there are many details to pay attention to. If you can divide the eggs in summer and put the protein in the refrigerator. Prepare the yolk paste first. 2. I make Qifeng in high temperature, so paper cups are cracked, but Qifeng with cream decoration is better than Qifeng with cracked taste. 3. There are skills to make Qifeng without olive oil, butter, peanut oil and other flavored oils.
