Cream Cupcakes
1.
Separate the egg white protein first
2.
Pour milk, salad oil, 20g white sugar and mix and stir until the sugar melts
3.
Add egg yolk and stir until emulsified
4.
Sift in low-gluten flour and stir until smooth and no particles
5.
Add 60g of white sugar to the egg whites in 3 times, and use an electric device to beat until wet and foamy
6.
Take one-third of the meringue, add it to the egg yolk paste, and mix until well mixed
7.
Pour the evenly mixed one-third of the cake batter into the meringue, and stir until smooth and no particles
8.
Put the cake paste into the piping bag
9.
Squeeze into the cup paper holder, squeeze 8 points full
10.
Preheat the oven in advance and bake at 150 degrees for 45 minutes
11.
Cream with sugar
12.
Dispense to the state as shown in the picture, add pigments to make creams of different colors
13.
After the cake cools, squeeze the cream frosting and decorate the fruit
Tips:
1. Blue pinwheel is recommended for cream, which is stable and not easy to melt.
2. The baking temperature is selected according to your own oven!
3. If you use a paper tray mold, you must use a cake pan, there is no optional baking paper cup.
