Spring is here, it's time to take your kids out on an outing, spring is the most popular with children, and spring is full of flowers everywhere. The paper cup cream cake has always been my child's favorite, squeezed with cream and put on the fruit, the children like it very much. The recipe for the cake in the small paper cups is the same as the chiffon cake, which is made separately from the egg white egg yolks. When baking, the small cake must gently shake the mold and put the small cake on the side, so that the small cake will not retract after drying, and try to beat it hard when sending light cream, and the hairstyle squeezed out is more three-dimensional
By Big Rabbit Little Tail 【Bean Fruit Food Official Certified Master】
<h2>Royalties</h2>
3 eggs
Low gluten flour 50 g
Milk 25 ml
Cooking oil 25 ml
Sugar 60 g
Surface decoration:
Cream 200 g
Sugar 40 g
<h2>Practice steps</h2>
1、
2: Separate the egg whites from the yolks, put the milk and cooking oil into a bowl and beat them with a manual whisk until they are emulsified
3: Add 50 grams of low gluten flour
4, pay attention to stirring flour do not let the batter rise, use the "Z" type method while turning the container while stirring the batter Stirring until smooth state after placing aside for later
5, next we will beat the egg whites, remember that the container containing the egg whites must be clean, oil-free and water-free
6: Place sugar 1 3 in the middle of the egg whites. Use the whisk to spin at high speed until the fisheye is in the blister state
7: Then add sugar twice and put all the egg whites in the middle of the egg whites, and beat the egg whites to the state of upright small sharp corners
8, take 1/3 of the egg white and stir the egg yolk, pay attention to the technique and the above method is consistent
9. Stir well and then put in the remaining 2/1 protein to continue stirring evenly, and finally stir well in the middle of the remaining egg white
10, take a large framed flower bag, the stirred cake paste into it, so that it is better to put into the paper cup at this time the oven 150 degrees preheating
11, twelve small cupcake abrasives, put the paper tray
12, squeeze the cake batter into a small paper cup in turn, 8 minutes full Put the squeezed batter into the middle of the preheated oven, and gently shake the mold before entering the oven to shake out the small bubbles
13, the oven temperature adjustment on the fire 130 degrees, the lower heat 135 degrees, put the lowest layer, time 30 minutes after baking the small cake out of the shock after the small cake put the side of the mold in the middle
14, add 200 grams of light cream to 40 grams of white sugar to beat, the degree of whisking should be harder
15: Divide the beaten light cream in half and put it in the middle of the bowl and drop a drop of red pigment
16: Really colored cream stir well
17. Put the light cream into two framed flower bags, and then another mounting bag into the flower spout you want, squeeze the desired flower pattern on the cake
18. Finished product
19. Finished product
20. Finished product
21. Finished product
22, pink egg beater is so beautiful
23, is a wireless egg beater Oh
<h2>Tips</h2>
The method of the cupcakes and the chiffon cake are the same step process, when the baking is made, the mold is shaken and the small cake is placed on the side, so that the small cake will not retract in the process of cooling, the cream is as hard as possible, and the shape of the squeezed flowers is more three-dimensional
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.