Halloween is a traditional holiday in Western countries every year. This night is the night of the year that people think will be "haunted", so it is also called "Ghost Festival". Mainly popular in English-speaking countries, most young Asians today love the festival. In such a ghost horse elf festival, in addition to eating sugar to play the ghost, of course, it is indispensable to make some funny and interesting Halloween food to meet the scene! Today Fish fish will share super fun Halloween funny cupcakes. This Halloween-themed funny cupcake has a festive flavor, looks fun, and tastes great! Because it is different from the traditional chiffon cake embryo, the mousse on the top is an angel cream, imported from New Zealand, full of milk flavor, excellent milk fat content and protein content, making the whipping efficiency high and lasting stability after the whipping, the cake is added with an angel butter, does not contain artificial trans fatty acids, health and peace of mind, bringing double milk aroma. The method is also very simple, follow the following recipe, the sweetness is just right, and it is super satisfying to eat! The following shows you the detailed method, interested students can buy good materials and follow it!
By Fish Fish Fish Fish
<h2>Royalties</h2>
3 egg yolks
Sugar 15G
3 egg whites
Sugar 45G
Low gluten flour 30G
Cornstarch 27G
Anjia Original Butter 45G
Milk 10G
Anjia cream 250G
Sugar 25G
Dark chocolate to taste
<h2>Practice steps</h2>
1. Prepare materials and a large collection of ingredients.
2, Anjia original butter insulation water melting, heat preservation and standby.
3: Whisk the egg yolks and sugar at high speed until the color is white, the volume becomes larger, the texture becomes thicker, and set aside.
4: After the egg white is beaten, add granulated sugar and finally beat to a 7-point state.
5: Mix egg yolk paste and meringue evenly.
6. Sift into the classification and mix well.
7: Add liquid Anjia butter, stir well and squeeze into cupcake mold.
8: Bake in the oven, let cool and then decorate.
9. Whisk the cream and decorate it with cream.
10. Assemble the funny cupcakes.
11, super funny Halloween cupcake, have you learned ~
<h2>Tips</h2>
1. Keep the temperature of Anjia's original butter melting at about 40 °. 2, with granulated sugar to increase friction, the material as far as possible in accordance with the formula, it is not recommended to replace any material Oh. 3, this recipe is the original flavor of the cake embryo, other flavors can directly add 5 grams of cocoa powder is cocoa flavor. Add 2.5 grams of matcha powder and you will have a matcha flavor.
<h2>Dietary contraindications to egg yolks</h2>
Avoid boiled eggs
Eggs are boiled for too long, and a gray-green ferrous sulfide layer will form on the surface of the yolk, which is difficult for the body to absorb. Protein aging will harden and toughen, affect appetite, and is not easy to absorb.
Eggs should not be boiled with sugar
Eggs and sugar boiling together will produce a substance called glycosyl lysine due to high temperature action, destroying the amino acid components beneficial to the human body in eggs, and this substance has a coagulation effect, which will cause harm after entering the human body. If you need to add sugar to the boiled egg, you should wait for it to cool a little and then stir it, the taste is not reduced.
Scrambled eggs do not require MSG
Eggs contain sodium chloride and a large amount of glutamic acid, these two ingredients are heated to produce sodium glutamate, which has a pure umami taste. The main component of monosodium glutamate is also sodium glutamate, if you put in the msg, if you put in the msg, it will affect the synthesis of sodium glutamate in the egg itself, destroying the umami taste of the egg.
Hard-boiled eggs should not be stored after soaking in cold water
Some people often immerse hard-boiled eggs in cold water, taking advantage of the different coefficients of thermal expansion of eggshells and proteins, so that eggshells are easy to peel off, but this practice is not hygienic. Because the fresh egg has a protective film on the outside, so that the water in the egg is not easy to volatilize, and to prevent the invasion of microorganisms, the egg is destroyed after the egg is cooked, some of the gas in the egg cavity escapes, at this time the egg is placed in cold water will make the temperature in the air cavity drop sharply and show negative pressure, cold water and microorganisms can enter the egg through the pores on the eggshell and the double film inside the shell, and it is easy to spoil when stored.
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