Cream cup cake
Overview
This cream cup cake is so simple, and it’s the best for me, who is new to making cream decorations. I just ordered it randomly, but it actually didn’t look good, but when I gave it to my neighbor’s grandson, I couldn’t help but praise my skill. Haha, I feel doubly happy when I hear words of praise and encouragement. I feel like this cream still needs a few more seconds to beat, and it's a bit not straight enough. However, if you like it, it's ok. Sprinkle some colorful needles and put some fruits on it to make it look better.
Tags
Ingredients
Steps
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After preparing the ingredients, separate the egg yolks and egg whites into two oil-free and water-free basins.
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Add 20 grams of sugar to the egg yolk basin and mix well, then add corn oil and water and mix well.
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Add sifted flour and mix well, do not over mix to avoid gluten.
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Add a few drops of white vinegar to the egg white bowl, beat until the fish eyes are soaked, then add the remaining one-third of the sugar.
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Beat until smooth and add the remaining two-thirds of the sugar.
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Add the last sugar when beating until thick texture appears.
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Beat the egg whites to a stiff state, pick up the egg beater and form a short triangle.
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Take one-third of the egg white batter and put it into the egg yolk batter using cutting and mixing techniques, and mix well.
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Pour back the protein paste, turn the bowl with your left hand, and use the right hand to chop and mix vegetables, without making circular motions.
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Mix well and pour into a paper cup.
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Preheat the oven to 180 degrees, with upper and lower heat. After putting it in the oven, adjust to 150 degrees and bake for 20 minutes. Just insert the toothpick without sticking anything.
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Add sugar to the light cream and beat until clear texture.
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Put it into a piping bag, choose your favorite nozzle and style and pipe on the cream. Just decorate with colorful needles or fruits.
