Baby Face Cupcakes
1.
Weigh the materials for later use.
2.
Beat the eggs into a large bowl without water and oil, without separating the yolk and egg whites, adding white sugar and salt.
3.
The whole egg is beaten slowly. Sit a large bowl in a pot of hot water at 40 degrees Celsius, and use an electric whisk to beat until the egg beater is lifted. The egg drop will not disappear easily.
4.
Sift in the low powder twice, quickly use a spatula to turn the batter into a J shape and mix evenly. Preheat the oven.
5.
Mix the oil and milk, add them to the batter three times, and quickly stir from bottom to top evenly. The mixed batter should still be light to prevent defoaming.
6.
Pour the batter into a paper cup and make it eighth full. My batter is somewhat defoaming, and only 9 cups of raw materials are made for 12 cups.
7.
Heat up and down at 150 degrees and bake for 25 minutes. The temperature and time are for reference only, depending on each oven.
8.
Take out the baked cake and let cool for later use.
9.
Put the confectioner's sugar in the refrigerated cream and beat until it can maintain a stable texture.
10.
Take a little cream, add cocoa powder, and mix well with a paintbrush.
11.
Take two cakes, put Wangzi steamed buns as eyeballs, use a pen to dot cocoa-colored cream, and put golden sugar beads as dimples, and the two little boys are ready.
12.
Take another cake and sprinkle evenly with powdered sugar. Use white heart-shaped sugar slices to draw black as eyes, red heart-shaped sugar slices as lips, and golden sugar beads as small dimples. The little girl will make it.
13.
Finished product.
Tips:
1. The cream is especially easy to be over-whipped, and it is only easy to be whispered at low temperature, so be careful.
