Christmas tree cup cake(sheng dan shu bei zi xiao dan gao )

Christmas tree cup cake

Introduction:

"Ding Ding, Ding Ding, ha ha, the annual Christmas is coming. Let's start to warm up for Christmas. This year's Christmas atmosphere has been very strong in the local area. There are big Christmas trees everywhere, so beautiful! Tao Ma has been greedy for cream cream for a long time, but she hasn't done it. Because I don't know how to mix it, I also think I can't do it well. This time, with the guidance of a good teacher like powder sugar and Dongdong, Tao Ma finally took the first step. Ha ha, the first work of cream cream is easier to use and more convenient than I thought. It's a very festive snack, and it's also Xiao Tao's first roll call to eat Oh, lovely small cup, plus the delicious milk strawberry, wow, delicious

Production steps:

Step 1: cake material diagram. Low gluten flour: 100g, water: 60g, corn oil: 40g, egg yolk: 5, protein: 5 (5 small eggs), powdered sugar: 70g, white vinegar: a little.

Step 2: separate the egg yolk from the protein and put them in two pots.

The third step: put a little white vinegar in the protein, and send it to a small foam about 5 distribution at low speed, then add 70 grams of sugar powder.

Step 4: continue to beat at low speed until smooth and delicate, and pull out the hook.

Step 5: add corn oil and water to the egg yolk, and stir evenly with a blender at low speed.

Step 6: sift low gluten flour into egg yolk liquid, and continue to stir with blender.

Step 7: add 1 / 3 of the whipped protein to the egg yolk batter.

Step 8: scrape the egg yolk with a rubber and mix it evenly, then add the protein into the egg yolk paste twice, and mix it evenly with a scraper to make the cake batter.

Step 9: put the cake batter into the flower mounting bag.

Step 10: put the paper cup pad into the mold in advance, squeeze the cake batter into the flower mounting bag for about 8-9 minutes, and gently drop the mold to discharge large bubbles.

Step 11: drop the mold gently to let out the big bubbles.

Step 12: preheat the oven at 130 ℃, put it in the middle layer, and bake on the baking net for 60 minutes.

Step 13: remove and cool.

Step 14: soften 200 grams of presidential butter at room temperature, beat it with an egg beater at low speed until it is loose. When the color turns white, add 200 grams of blue windmill cream several times, mix well, then add 70 grams of condensed milk and a few drops of green pigment, and mix well. Then put the cream into the flower mounting bag with the rose mouth.

Step 15: cut the small cake into a flat surface, squeeze a circle of light cream or cream in the middle, and put a strawberry on it.

Step 16: then squeeze out the cream along the bottom of the strawberry, one by one, with the skirt of a small Christmas tree and a flower mouth, you can squeeze it out easily.

Step 17: put a few sugar beads before eating. Ha ha, the lovely and delicious Christmas tree cupcake is finished.

Materials required:

Low gluten flour: 100g

Water: 60g

Eggs: 5

Butter: 200g

Cream: 200g

Condensed milk: 70g

White vinegar: a few drops

Corn oil: 40g

Powdered sugar: 70g

Precautions: 1. I used five eggs in this recipe. It's small and has a large amount. Because Tao Ma has many ovens, she can bake them together. If there are no friends with more than two ovens, it's better to reduce the amount of cake paste in proportion. 2. White vinegar can make the protein easier to be whipped, and sugar can be more delicate and stable when put in the back. 3. Corn oil can be changed into blend oil, olive oil, sunflower oil and other oil without any flavor, but do not use peanut oil, otherwise, the cake will smell of peanut oil. 4. Don't use too bad butter for cream, it will taste bad. 5. In this weather, the softness of cream is good. It can be used to mount small cupcakes. You should see that cream can not be squeezed too soft and can be squeezed out easily. Oh, it's a rose mouth. Forgive Tao Ma for doing it for the first time. In all kinds of confusion, she didn't take a process map. Next time, Tao Ma will take a process map! In fact, I secretly tell you that Tao Ma has made many small cakes, which are the most beautiful and visible. Some of them are really ugly. If you practice more, you will be much better! 6. Baking at low temperature for a long time, small cupcakes are not easy to retract.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Sheng Dan Shu Bei Zi Xiao Dan Gao