#柏翠大赛# Bouquet Decorating Cup Cake
1.
Beat the eggs into a clean basin with no water and no oil, add 40 grams of sugar and syrup, and beat at high speed with warm water at about 40 degrees.
2.
The egg is whipped until it is twice as large as before. (It is creamy). Lift the whisk and the egg batter will flow down slowly, but it will not disappear immediately when it falls in the basin (you can insert a toothpick into the egg batter by a centimeter, and the toothpick is ready if it is not poured)
3.
Take out the egg-beating basin, pour 10 grams of milk and butter into a bowl, put it in hot water and melt it in water
4.
Sift low-gluten flour and almond flour (sifted twice) into the egg batter, stir until no dry flour is visible
5.
Pour the melted milk and butter liquid, stir the batter evenly
6.
Stir evenly
7.
Pour the mixed batter into a mold, put it in a preheated 180 degree oven, and let it cook in 10 minutes. Take it out and let it cool.
8.
Take fine granulated sugar and 30 grams of water and put it in a small milk pot to heat to 110 degrees, 30 grams of egg whites and 20 grams of sugar, beat to 6 to distribute, pour the boiled syrup into the egg whites, while pouring, stir with an electric mixer to avoid knots Piece
9.
Whip 200 grams of butter, mix it with the meringue in step 8, whipping evenly, then pour in lemon juice to beat evenly, and serve as a cream frosting
10.
Take the right amount of pigment and mix it into the cream to adjust the color you like. Use the No. 104 decorating nozzle to decorate the cupcake with your favorite pattern
11.
I like this kind of discolored flowers, they are very textured
12.
Then use a toothpick to help fix it and make it into the shape of a flower ball
Tips:
1. The key to the success of the cake is the batter. It must be sent to a very fluffy and delicate state, so that it is not easy to defoam, and the finished cake will be fluffy and delicate in structure.
2. You can sift the flour and almond flour before you start making it, so that you sift the flour before mixing in, so that the flour is fluffy and mixed evenly.
3. The method of mixing is very important. Insert the bottom at one o'clock and lower the batter from 9 o'clock to pick up the batter. Repeat this way. You don't need to be too careful not to do it. If the custard is beaten well, the more thoroughly the batter is mixed here. , The organization of the cake will be more delicate.
