Cherry Blossom Cupcake(ying hua zhi bei dan gao )

Cherry Blossom Cupcake

Introduction:

"The cherry blossom cupcake is full of color, fragrance and taste. The formula comes from Guiyang youyou baking

Production steps:

Step 1: prepare materials;

Step 2: put the egg (whole egg) into the container without oil and water, add the sugar and stir well;

Step 3: add milk and stir well;

Step 4: put a basin of hot water at the bottom, seat the container for egg liquid on the hot water, and beat it with an egg beater until it is dry and foamy;

Step 5: sift in the low powder and mix it evenly from bottom to top with scraper;

Step 6: pour in olive oil and continue to stir until there is no powder to complete the production of egg paste;

Step 7: wash the cherry blossom with water to remove the salt and soak it;

Step 8: put a paper cup on the baking tray and pour in the egg paste;

Step 9: preheat the oven at 170 ℃, put the cake cup into the oven, heat up and down, bake in the middle of the oven for 25 minutes, then take it out and let it cool.

Materials required:

Low powder: 90g

Eggs: 3

Olive oil: 25g

Milk: 20g

Fine granulated sugar: 90g

Salted cherry blossom: 6

Note: just make 6 octagonal cupcakes;

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Ying Hua Zhi Bei Dan Gao