Cream Cupcakes
Overview
(This is my first recipe on the road to baking) I love the sweet cream and the aroma of cakes. When I get into baking, I want to learn how to make various decorated cakes to satisfy my vision and taste buds!
Tags
Ingredients
Steps
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Prepare all required materials and weigh them.
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Arrange the cups beforehand.
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Place the piping bag you will be using later on a large cup or container. (Do these small preparations in advance to avoid being delayed for too long and the egg batter defoaming.)
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Break the eggs into a water-free and oil-free basin, pour in 60 grams of white sugar and 1/3 spoon of salt, and then add a few drops of white vinegar or lemon juice.
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Use an ACA egg beater to beat the egg liquid first at low speed and then at medium speed. (When beating eggs, we sit a basin of water at about 40 degrees under the egg basin, so that the whole egg liquid can be easily beaten)
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Beat the egg liquid until the pattern when it drips does not disappear for four or five seconds, and the egg liquid is considered to be whipped.
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Sift in the flour in three batches. (At this time, we can preheat the oven first. The temperature of the preheated oven is the same as the temperature used when baking)
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The flour must be mixed evenly every time, and the speed must be fast. Use a J-shaped stirring method to stir from bottom to top. Remember not to mix in circles, as this will cause defoaming. As long as the mixing method is correct and you mix boldly, the egg batter is actually not that fragile. As long as the technique is correct, it will not defoam.
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Hold up the mixture of milk and corn oil in your left hand, hold a spatula in your right hand, slowly pour in the milk and corn oil, and use the spatula to stir the egg batter.
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Stir until the milk and corn oil are completely combined with the egg batter.
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Pour the egg batter into the piping bag we just prepared. . .
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Use a piping bag to pipe the egg batter into the paper cups we just arranged. . . .
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You don’t need to overfill the egg batter, it’s ok if it’s eighty or nine full. . .
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Place the egg batter on the grill and put it into the preheated ACA oven at 130 degrees and 110 degrees for about 35 minutes. . .
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In the oven, about 20 minutes. When the expansion is at its highest.
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After the cake is baked, place it on the grill to cool. . .
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This was done later. . Cooling. . . .
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Next let's whip the cream. I chose blue windmill whipping cream. . .
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Use a basin or pot, put cold water in it, and add an ice pack.
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Prepare a clean basin, pour 200 grams of whipping cream and 20 grams of fine sugar into it, place the cream basin on top of the water basin with ice packs we just prepared, beat the cream at low temperature and low speed.
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It is OK to whip the cream until it has obvious texture and is firm and does not fall when you turn the bowl upside down.
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Prepare your favorite decorating tip, and you can use it as you like to shape it into any shape you like. . .
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This is the finished product that I made. It’s hand-made and the quality is poor. Please bear with me and read on. My dear friends, you will definitely make beautiful and elegant masterpieces. . . (I personally think it’s great to add some fruit, because I think just eating cream is too greasy.)
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This is the finished product that I made. It’s hand-made and the quality is poor. Please bear with me and read on. My dear friends, you will definitely make beautiful and elegant masterpieces. . .
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This is the finished product that I made. It’s hand-made and the quality is poor. Please bear with me and read on. My dear friends, you will definitely make beautiful and elegant masterpieces. . .
