Cocoa Butter Cupcakes
by Pinger WOYGN
Favorite
Difficulty
Normal
Time
1h
Serving
3
A cup cake that does not retract
1. Prepare the ingredients. It is hot in summer. Use them after refrigerating other ingredients except powder, oil and sugar.
2. Milk and corn oil emulsification
3. Sift low powder and cocoa powder and stir without dry powder
4. Add egg yolk and stir well, put in the refrigerator for later use.
5. Preheat the oven at 150 degrees, add lemon juice and powdered sugar to the egg whites
6. Send it quickly until the lines appear and do not disappear, then send it to Xiaowangou at a low speed
7. Divide 1/3 into the egg yolk paste and stir well
8. Pour all the egg whites and stir well.
9. Pour into a paper cup. Lightly shake a few times to shake out bubbles
10. Put it into the preheated oven, and bake at 130°C for 40 minutes
11. Pay attention to the adjustment according to the size of the paper cup and the actual temperature of your own oven.
12. Shake it out a few times to release the heat, then put it in a drying net and let it cool for later use
13. Whipped cream and sugar, pass until nine to distribute
14. Put in your favorite piping mouth, squeeze the cream, put it in the refrigerator for about 30 minutes in hot summer, and then eat better.
15. Just decorate sugar beads and strawberry chopped before serving
Tips:1. The decoration can be exchanged for your favorite fruit.
2. The mixing method is tossing or z-shaped, and it is not allowed to draw circles.