#aca烤明星大赛#delicious Cupcakes
by Super Macaron Fan
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. First prepare the ingredients for the chiffon cake, and separate the egg whites and egg yolks.
2. Beat the egg whites and add sugar for the first time when the bubbles are fine. Add sugar for the second time when it is slightly textured at the beginning. Add sugar for the third time when distributing. Beat until small hooks appear in the egg whites.
3. This kind of small hook is the state that the egg whites are well whipped.
4. Beat the egg yolks evenly and sift into the low powder. Stir from bottom to top until even. Add orange juice and mix well.
5. Add the whipped egg whites in three batches. Stir evenly each time and add another egg white. Mix thoroughly until all is added.
6. After mixing well, add natural pink pigment and mix well, shake out bubbles, pour into paper cup and set aside.
7. Sift the chocolate powder into another portion of the batter and mix well. The matcha tea is mixed in the same way and put into a paper cup, shaken to remove the bubbles and set aside.
8. Preheat the oven, put in cup cakes and bake. Bake at 170°C for 20 minutes on top and bottom heat, and let cool.
9. Finally, mix the cream, decorate, and box it.
Tips:Natural cream is easy to melt away. If you don't eat it right away, you must keep it in the refrigerator to avoid affecting the taste.
