Cream cup cake

Overview

Following Meitian's footsteps, I walked my own baking path step by step. I never knew how to decorate flowers and now I am pretty good at it. I spent a lot of manpower and material resources on it. I bought a few large boxes of whipping cream and kept practicing, but they were all average. Originally, I had to add butter. After many practices, after Meitian Through continuous learning and communication in these baking classes, I was finally able to complete some decent cream cups. Although this process was long, it was happy. I decided to continue to be happy with Meitian. This cream cup was the witness of my decorating skills. The big cakes are really not up to this level, and the small ones still look a bit like.

Tags

• baking
• cake
• cupcakes
• butter
• egg
• food coloring
• frosting
• low gluten flour
• whipping cream
• fine sugar
• milk
• powdered sugar
• vegetable oil
• water

Ingredients

Steps

1. 1 Separation of egg yolk and egg blue

   

2. 2 Add one-third of the powdered sugar to the egg yolks, sifted flour, vegetable oil and milk and stir evenly without any particles

   

3. 3 Add the remaining powdered sugar to the egg whites in two batches and beat well, then add to the egg yolk paste and stir evenly

   

4. 4 Pour the mixed batter into the mold until it is 60 to 70% full. Preheat the oven and bake at 150 degrees for 25 minutes

   

5. 5 After baking, take it out and let it cool

   

6. 6 Add light cream to fine sugar and beat until it is 60-70% thick. Add a little coloring and continue to beat until it is 80% thick

   

7. 7 Soften the oil in the butter chamber and beat until smooth

   

8. 8 Separate 1 egg white, add half of the caster sugar, and beat until 60 to 70% fluffy

   

9. 9 Put the other half of the fine sugar and 12g of water into a small pot, heat over high heat, and cook the sugar water to 121 degrees. If you don't have a thermometer, you can visually check it. Cook until the texture of the sugar water becomes viscous and is covered with small bubbles instead of big bubbles. Pour the sugar water into the egg whites immediately, and beat the egg whites at high speed to cool down

   

10. 10 Add all the beaten butter into the egg whites, beat slowly, until smooth

    

11. 11 Use oiled paper to frame the shape with a rose nozzle. First squeeze out the center of the flower, and then unfold three or five pieces one by one

    

12. 12 Take out the baked chiffon and apply a layer of light cream,

    

13. 13 Put some sugar beads in part

    

14. 14 Just move the mounted flowers to the cup