Chinese Food
Cup cake
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No matter how beautiful a cupcake is, it must also have a good bottom. This is the perfect. There is a solid bottom that does not crack or sink. You can dress up arbitrarily. -
Cooking ingredients
Cooking Steps
Step1:Method: separate the eggs and put them into large clean bowl without oil and wate
Step2:1. Break up the yolk and 15g sugar powder until it is emulsified. Add milk and oil in turn. Mix the powder (sieved) evenly. Mix well after each addition, and then add the next step
Step3:The powder is stirred to the thick paste with J-shaped techniqu
Step4:2. Put the protein in an oil-free and water-free basin. Add 30g of sugar powder in three times to make it into a wet to dry foam. Add the lemon juice when adding sugar for the first time.
Step5:The albumen paste is put into the yolk paste in three times. Mix gently and boldly until there is no granule
Step6:The cake body is put into the flower mounting bag. It is squeezed into the paper holder mould. 3. With the assistance of the flower mounting bag, the air can be squeezed out during the paste pressing process, and the cake body can fall into the middle of the mould to form a bulge. It can lead the cake body to climb
Step7:Preheat the oven for 160 degrees. Adjust the oven temperature for 140 degrees. 2528 minutes. Smell the cake. Stew in the oven for 3 minutes before leaving
Step8:Attention. There is no need to back button. There is no need to back button. Take out the cake and knock it on the table. Move the cake to the drying stand
Step9:Make a Matcha custard sauce (please refer to the recipe I shared) and squeeze a circle of patterns on the cake cu
Step10:If you love me, please love me deeply. Because I don't sink or crack. I smell everywhere ~ ~ it's more perfect to add egg flower decoration in a circle of casda sauc
Step11:Mincenian - ① Frangipani → an edible flower in southern Guangdong. We usually boil dried frangipani into five flower tea, which is a special herbal tea in Guangdong. So it's safe to decorate the cake.
Step12:Breaking the egg white is the key. It can't be turned into dryness. It must be wet and just turn into dryness. When you hit the short point, the dryness will crack. I can't reduce the sweetness to the lowest level. People who like sweetness can add 10 grams of sugar.
Step13:It's not only beautiful, but also delicious. Fresh Matcha has endless aftertast
Step14:It's delicate and soft. It's also a must for young girl
Cooking tips:Mincenian - ① Frangipani → an edible flower in southern Guangdong. We usually boil dried frangipani into five flower tea, which is a special herbal tea in Guangdong. So it's safe to decorate the cake. ② Protein is the key. Can not be hit into dry. Must be wet just to dry. Hit a short state dry will crack. I can't reduce the sweetness to the lowest level. People who like sweetness can add 10 grams of sugar. It's not only beautiful, but also delicious. Fresh Matcha has endless aftertaste. It has skills in making delicious dishes.
