Very simple cupcake decoration

Overview

I haven’t made a chiffon for a long time. The weather is too hot. I usually don’t make cakes that are too big as they will spoil easily if I can’t eat them. Today I caught up with my husband’s birthday, so I baked a small paper cup, decorated it simply, and ate one for each person. It saved me the trouble of cutting the cake. It’s also a birthday. Anyway, it’s not about the size of the cake, it’s just about my heart.

Tags

• baking
• common dishes
• children
• cake
• breakfast
• afternoon tea
• snacks
• cake flour
• clear water
• corn oil
• cream
• egg
• potatoes
• white sugar
• white vinegar
• salt

Ingredients

Steps

1. 1 Main cake ingredients

   

2. 2 To separate the eggs, the egg white basin should be free of oil and water

   

3. 3 Add 20 grams of sugar, oil and water to egg yolks and beat evenly

   

4. 4 Sift in flour

   

5. 5 Stir evenly into egg yolk paste

   

6. 6 After the egg whites are beaten into small bubbles, add a few drops of white vinegar and half the sugar and beat at medium speed

   

7. 7 After making clear texture, add the remaining half of the sugar and continue beating

   

8. 8 After making small peaks, beat until it is in place. Stop beating immediately to avoid overbeating

   

9. 9 Pick a small portion of the meringue into the egg yolk batter bowl and mix well

   

10. 10 Pour back into the meringue basin

    

11. 11 Stir and mix evenly into cake batter

    

12. 12 Put Japanese paper cups into the oven and set the time to 170 degrees

    

13. 13 Comes out of the oven in 30 minutes

    

14. 14 Steam the potatoes in a pot

    

15. 15 Cream plus 20 grams of sugar

    

16. 16 Peel the potatoes, break them into small pieces and put them into a food processor, then pour in the cream and beat

    

17. 17 Whip into thick, creamy mashed potatoes

    

18. 18 Put it into a piping bag and decorate it on the small cake

    

19. 19 The mashed potatoes are a bit soft, so just make do with it