Autumn Chrysanthemum Cupcakes

Autumn Chrysanthemum Cupcakes

1. The cupcake ingredients are ready, 80g low-gluten flour is sifted twice, 60g caster sugar, 3 eggs, salt, lemon juice, 20g milk and oil can be put together!

2. Beat the eggs into a clean, oil-free and water-free stainless steel basin, add salt and 3-5 drops of lemon juice! Break up!

3. Add 60g of caster sugar, stir gently with a whisk, and beat at low speed! This is to prevent the fine sugar from flying around!

4. Low speed to medium speed continue to pass! If there is less egg liquid and the bottom of the basin is large, the stainless steel basin can be tilted so that the egg beater can hit more egg liquid, so that the speed of whisking will be faster!

5. The egg liquid becomes more fluffy, the volume becomes larger, and the surface is full of small bubbles! Turn the whisk or the basin to blow evenly during the process of whisking the egg liquid, and blow the bubbles into the egg liquid!

6. Beat until the egg liquid is fine and even, lift the whisk, the egg liquid will fall down, and it will not disappear quickly within 5 seconds! It's done, the whole egg may take a long time to pass, please be patient!

7. Prepare the small paper cups and preheat the oven to 155 degrees for 5-10 minutes! The specific temperature and time depends on your own oven!

8. Sift 1/2 of the sifted flour into the egg mixture, stir up and down with a spatula, and mix well! Be careful not to draw a circle! Stirring in circles will defoam!

9. Sift the remaining flour into the batter as well, stir evenly, the same as above! If you can't stir it, you can stir it like a stir-fry! The action must be brisk to avoid serious defoaming!

10. Pour the milk and oil into the batter several times in small amounts, and stir while pouring! well mixed!

11. Put a fresh-keeping bag or a large piping bag on a large jar, and pour the batter!

12. Cut a small cut in the corner of the fresh-keeping bag containing the batter!

13. I squeezed the batter into the paper cup, because I want to decorate flowers and like the feeling of bulging, so I squeezed it for 9 minutes! The paper cup batter is 8-9 points full, depending on what you like!

14. Shake the paper cup a few times to create bubbles! Put it into the oven! 155 degrees in the middle of the oven for 25 minutes! The specific time and temperature are adjusted appropriately according to the different ovens!

15. The swollen cupcakes are ready, remember to shake them out of the oven a few times, and then let them cool!

16. Let’s start making Italian cream! Cut 200g butter into small pieces and soften at room temperature! Soften so that you can poke it down with a light poke!

17. Butter cream preparation, the butter here has been fully softened! 80g caster sugar, 24g water, 2 egg whites, about 80g, a few drops of lemon juice!

18. Add a few drops of lemon juice to the egg whites and 40g of fine sugar! Send it!

19. When the whisk is not flowing, you can see the soft foaming of the small hook when you lift the whisk!

20. Pour the remaining 40g of sugar and water into the milk pan and mix, the guy boils, if you have a needle thermometer to measure it, it reaches about 120°, if there is no thermometer, you can visually check that the surface is full of small bubbles!

21. The boiled sugar is quickly removed from the fire and poured into the egg whites from the side of the pot. Use ACA electric whisk to beat at high speed to cool down and mix evenly!

22. Pour the mixed egg whites into the butter in portions and beat them with a whisk until they are evenly mixed!

23. Here is a reminder to everyone, if there is a phenomenon of water and oil separation of tofu residue, please don't be afraid, continue to beat at high speed, it will be fine for a while!

24. The prepared cream is delicate and smooth, and it is lighter because of the increased whipped egg whites! More importantly, it is stable. You can practice decorating in hot weather. If it becomes soft under heat, you can put it in the refrigerator. After a while, it can continue to be used. It is very suitable for novices!

25. At this point, the cake has cooled down, the cream is ready, and the flowers are decorated. I chose a semi-circular chrysanthemum decoration mouth!

26. Because novices decorate flowers, it is recommended that you first add a small amount of pigment and adjust appropriately! The mounted flowers should be refrigerated immediately, otherwise the butter cream will be softened by the heat, and the hard mounted flowers will lose their shape!

27. Appreciate the finished product! Decorating flowers is a subject worthy of practice! There are many changes due to different angles, strengths and speeds! I just started, so the mounting is a bit messy!

28. Appreciate the finished product! Don't make too much explanation for decorating flowers and practice diligently is the key to success. I am just starting to learn now, please forgive me!

29. This is a rose framed at other times, practice more and frame what you like!

Tips:

1. If the eggs are being refrigerated, please take them out in advance to warm them up!
2. In order to make the cake more fluffy, it is recommended that the low-gluten flour be sifted twice in advance!
3. The beaten egg liquid must be stirred, and not circled, otherwise it will defoam!
4. The mixture of milk and oil must be poured into the batter several times in small amounts, and stir while pouring!
5. If the Italian creme becomes soft by heat and cannot be shaped, it can be refrigerated for a while. After taking it out, beat it with a whisk until it is smooth and you can continue to use it!
6. When the cream is not in use, please seal it with plastic wrap and keep it in the refrigerator! Try to use it up within 5 days!
7. The butter cream taken out of the refrigerator is prone to separation of water and oil due to its low temperature. Don't be afraid, continue playing at high speed! It will be better in a while!