Cream Cupcake(nai you bei zi dan gao )

Cream Cupcake

Introduction:

"This cream cupcake is very simple, but it's the best for me, who is a new maker of cream mounting. It's not nice to order at will, but when I give it to my neighbor's little grandson, I even boast about it. Ha ha, if you praise and encourage me, I feel happy. I feel that this cream whipping still needs a few seconds. It's not straight enough. However, if you like it, it's better to sprinkle some colored needles and put some fruits. "

Production steps:

Step 1: after preparing the ingredients, separate the egg yolk and protein and put them into two oil-free and water-free pots.

Step 2: add 20g sugar into the yolk bowl, mix well, add corn oil and water, mix well.

Step 3: add the sifted low flour and mix well without excessive stirring to avoid gluten.

Step 4: drop a few drops of white vinegar into the protein bowl, beat until the fish's eye blisters, and then add the remaining one-third sugar.

The fifth step: beat the fine foam into the remaining 2/3 sugar.

Step 6: add the sugar for the last time when the rough lines appear.

Step 7: beat the egg white to a hard state, pick up the beater and form a short triangle.

Step 8: take one third of the protein paste into the egg yolk paste, and mix well by cutting and mixing.

Step 9: pour back the protein paste, turn the basin with the left hand, and stir fry the vegetables with the right hand.

Step 10: mix well and pour into a paper cup.

Step 11: preheat the oven 180 degrees, heat up and down, put in the oven and bake at 150 degrees for 20 minutes. The toothpick can be inserted without contamination.

Step 12: whisk the cream with sugar until the lines are clear.

Step 13: put it into the flower mounting bag, choose the flower mouth and style you like, and squeeze on the cream. Decorate with colored needle or fruit.

Materials required:

Yolks: 3

Egg white: 4

Low gluten flour: 60g

Soft sugar: 30g (cream)

Corn oil: 40ml

Water: 40ml

Cream: 100g

White vinegar: a little

Color needle: appropriate amount

Note: 1, when mixing the cake paste, do not circle, to cut and mix the technique, light and fast. 2. Pay attention to check when there are lines in the egg beater. Lift the beater to form a short triangle. 3. The temperature of the oven is subject to that of your own oven.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Nai You Bei Zi Dan Gao