Cream Cupcakes
1.
Prepare the ingredients, put the milk, salad oil, and 10g white sugar in the cake dough into a clean basin, and stir with a manual whisk until there is no large oil on the surface.
2.
Separate the egg white and egg yolk, add the egg yolk to the mixed liquid of milk and edible oil, and continue to stir evenly with a manual whisk.
3.
Sift in low-gluten flour.
4.
Use a manual whisk or a rubber spatula to gently stir evenly.
5.
Add a few drops of lemon juice to the egg whites.
6.
First, beat into a coarse bubble state at low speed, add one-third of the white sugar and continue to beat until the egg whites gradually turn white and become delicate. For the second time, add one-third of the white sugar, and send until it appears. When the lines are clear and the lines do not disappear, add all the remaining white sugar, and continue to whip until the egg whites can be pulled out of the straight small hook, that is, the state of rigid foaming.
7.
Take 1/3 of the beaten egg whites into the egg yolk paste, and gently stir evenly with a rubber spatula, using cutting or mixing.
8.
Pour all the mixed egg yolk paste into the remaining egg white bowl.
9.
Stir in the same way until the egg white and egg yolk paste are completely mixed.
10.
Put the mixed cake batter into the piping bag in batches, cut a small opening on the top with scissors, and then squeeze the cake batter into the cake cup, squeeze it to seven or eighth full. After the cake batter is all squeezed Pick up the baking tray and shake it a few times.
11.
Put the baking pan with the cake batter into the lower layer of the preheated oven, heat up to 140 degrees, lower the heat to 160 degrees, and bake for 28 minutes. Pay attention to the coloring of the cake during the baking process, if the color is too heavy, cover with tin foil.
12.
Take out the baked cake from the oven, lift the baking tray and shake it a few times, and let it cool naturally at room temperature.
13.
After the cake is completely cooled, prepare the whipped cream for decoration. Put the whipped cream oil in a large basin, add white sugar, and use an electric whisk at low speed until the whipped cream appears to stand upright.
14.
Put the whipped cream into a piping bag, cut a small opening on the top of the bag to leak out the pattern part of the cookie mouth, then put it in the mouth, and squeeze the pattern on the paper cup at will.
15.
Place a strawberry in the middle, cut off a quarter of the top of the strawberry, and save it as Santa’s hat.
16.
Use flower mouth to squeeze a little cream on the strawberry.
17.
Put the top of the cut strawberry on the whipped cream.
18.
Take a little whipped cream, add the sifted matcha powder and mix evenly, and put it in a piping bag to squeeze out the patterns on the cupcakes, and finally sprinkle a little rainbow candy for decoration.
19.
Finished picture.
Tips:
1. The cake base adopts the original 8-inch cake recipe, and the operation techniques and steps are the same as those of Chiffon cake.
2. The pattern on the paper cup is free to DIY according to your own preferences.
