By MuseFood
<h2>Royalties</h2>
Cream cheese 30 g
Low powder 30 g
Cornstarch 5 g
Corn oil 20 g
1 whole egg
1 egg white
Caster sugar 20 g
Light cream 100 g
Cocoa powder 5 g
Caster sugar 8 g
Black Qiao 15 g
<h2>Practice steps</h2>
1: Soften the cream cheese in hot water and stir until smooth
2: Heat corn oil to 70-80 degrees
3: Sift in low flour and corn starch and stir
4: Stir until there is no dry powder
5: When the hot noodles have cooled to hand temperature, add a whole egg and cream cheese and stir
6, at this time there may be particles, you can use a spatula along the egg bowl to press open
7: Beat another egg white and whisk with sugar until it is neutral
8: Mix 1/3 of the egg whites, stir and mix them all
9. Load into a flower bag
10, squeeze the batter into the paper tray, here is a mini Muffin mold, the diameter of 5 under 3cm, the excess is squeezed in the paper cup
11: Bake at 140 degrees in the middle of the oven for 30-35 minutes
12: Add cocoa powder and caster sugar
13. Put into a framed flower bag and use an 8-tooth small flower mouth
14. Melt the black qiao in hot water, draw the elk horns on white paper, partition the plastic scraper or oil paper, draw the shape with a mounting bag, freeze for 15 minutes and insert it on the cake
15, squeeze the surface of the cake from the outside to the inside 2 times, and finally put it away in the middle, because the cocoa butter chocolate is very soft, in advance the corresponding position of the cake with a toothpick to poke out a small hole
16, very cute elk cheese cake is ready
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