Cream cup cake
Overview
The daughter said: Mom, I want to eat cream cake. I said: OK. So I made this cream cake cup. After it was done, the little beauty said: I want to eat something like a birthday cake..., sweat! ! Why don't you explain it clearly? Sponge cake with cream is also delicious!
Tags
Ingredients
Steps
-
Prepare materials
-
Put butter + milk into a basin and heat over low heat
-
Once melted, keep warm until ready to use.
-
Crack 3 eggs into a basin, add sugar, and sit in a large basin filled with hot water
-
Beat the whole eggs (that is, when you lift the whisk head, the batter can be piled up, and it will remain in a state that will disappear after a few seconds, or you will draw a figure 8, and it will remain in a state that will disappear after a few seconds)
-
Add the sifted flour in 3 batches and mix evenly
-
Mix into a lump-free batter
-
Pour in the butter and milk liquid all at once along the spatula, and stir evenly
-
Load paper mold
-
Place in the preheated oven at 170 degrees, middle layer, for 20 minutes. The cake will rise completely. Insert a toothpick into the non-stick batter and bring it out. The surface is colored and it is ready to be baked
-
Whip 70g whipped cream + 10g sugar (I used the extra amount to roll cake rolls)
-
Put it into a sock flower bag
-
Pour on the cream and refrigerate for a while before taking it out or eating it directly
-
Simple...
-
Simple drip cake cup...
