Cherry Cream Cup Cake

Name: Cherry Cream Cup Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 50g Low powder; 30g Caster sugar; 0.5g salt; 20g Corn oil; 30g milk; Some Cherry; 150g Light cream

by tgcyy

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

The soft and sweet cake is paired with delicious and attractive fresh cherries, both in terms of value and taste. After being refrigerated, the taste is icy and sweet. It is definitely the first choice for dessert this summer. "

Ingredients

Cherry Cream Cup Cake

1. Separate the egg white and egg yolk, add 10 grams of fine sugar to the egg yolk, mix well, add milk and corn oil and mix well.

2. Sift in low powder.

3. Mix well until fine and no particles.

4. Add salt to the egg white, add 20 grams of fine sugar in 3 times, beat at medium and low speed throughout the process until dry and foamy.

5. Mix the egg whites and egg yolk paste.

6. Put it into the cup mold.

7. Preheat the oven to 150 degrees, the lower and middle layer, bake on the upper and lower fire for 35 minutes and then let cool for later use.

8. Add 15 grams of caster sugar to the whipped cream and beat.

9. Squeeze the cream flowers and decorate the cherries.

Tips:
The egg whites are sent at a low speed throughout the process to make the baked cake more delicate.
This amount of ingredients can make 12 cupcakes.