Latte art cupcakes
Overview
Cup cakes are one of Americans' favorite desserts. Compared with American foods such as burgers, hot dogs, donuts, and muffins, they have a sweeter taste, beautiful shapes, and are more pleasing to the eye. Although it is just a combination of simple ingredients, the mellow taste and dreamy and gorgeous appearance make people fall into the tempting world of desserts. Anyone who has eaten desserts will understand the indulgence of taste behind the exquisiteness. Such different and diverse flavors are dense, sweet, intoxicating, and endless aftertaste.
Tags
Ingredients
Steps
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Separate the egg whites and egg yolks. Pour the egg whites into a water-free egg beating basin. Add 5 grams of sugar to the egg yolks and stir evenly.
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Add 35% corn oil and stir evenly.
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Add 35 grams of milk and mix well.
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Brush 35 grams of low flour and 10 grams of cornstarch and pour into the egg yolks. Use a rubber spatula to stir evenly to form an egg yolk batter.
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Squeeze a few drops of lemon juice into the egg whites, beat with a whisk until the fisheyes are foamy, add 35 grams of sugar in three batches, beat with an electric whisk until stiff peaks form, be sure to beat hard points so that they will not shrink back. (The egg white can pull out small sharp corners)
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Add one-third of the egg white batter to the egg yolk batter and mix evenly.
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Add the mixed batter to the remaining egg white batter and mix evenly.
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Use a disposable piping bag to pipe the batter into the prepared paper cup mold.
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Put the dark chocolate into a disposable piping bag, melt it over water, and cut a small opening on the melted piping tape. Draw five lines on the batter.
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Take a toothpick and draw a circle. Isn’t it beautiful? Put it in the middle rack of the preheated oven, 110 degrees for 20 minutes, and then 130 degrees for 15 minutes. After the power is turned off, simmer in the oven for 3 minutes. The small paper cup is also very beautiful
