1. Get all the materials you need, and weigh them.
2. Arrange the cups in advance.
3. Put the piping bag to be used later on a large cup or container. (Make these small preparations in advance, so as not to delay too long, the egg paste will defoam.)
4. Beat the eggs into a water- and oil-free basin, pour in 60 grams of white sugar and 1/3 spoon of salt, and then add a few drops of white vinegar or lemon juice.
5. Use an ACA whisk to beat the egg mixture at low speed and then at medium speed. (When beating eggs, we sit in a water basin of about 40 degrees under the egg basin, so that it is easy to disperse the whole egg liquid)
6. The pattern will not disappear for four or five seconds until the egg drops drop, and the egg liquid will be passed away.
7. Sift in the flour three times. (At this time, we can go to preheat the oven first, the temperature of the preheat oven is the same as the temperature used when baking)
8. Mix the flour evenly every time at a fast speed. Use a J-shaped mixing method to mix from bottom to top. Remember not to mix in a circle, as that will cause defoaming. As long as the mixing method is correct and bold, the custard is actually not that fragile. As long as the method is correct, it will not defoam.
9. Raise the mixture of milk and corn oil in your left hand, hold the spatula in your right hand, slowly pour the milk and corn oil in, and stir the custard with the spatula.
10. Stir until the milk and corn oil are completely integrated with the egg batter.
11. Pour the egg batter into the piping bag we just prepared. . .
12. Use the piping bag to squeeze the egg batter into the paper cup we just set. . . .
13. The custard doesn't need to be too full, it's OK if it's full. . .
14. Place the egg batter on the grill, put it into the preheated ACA oven, heat 130 degrees and lower 110 degrees, about 35 minutes. . .
15. It looks like about 20 minutes in the oven. When the expansion is highest.
16. After baking the cake, put it on the grill to cool. . .
17. This was done later. . Cooling. . . .
18. Next, let's whip the cream, I chose the blue windmill whipped cream. . .
19. Use a basin or pot with cold water and ice packs.
20. Prepare a clean basin, pour 200 grams of whipped cream and 20 grams of caster sugar in it, place the cream basin on the basin with ice packs we just prepared, and whip the cream at low temperature and low speed.
21. It is OK when the cream pattern is obvious and firm, and it won't fall when the bowl is inverted.
22. Prepare your favorite piping mouth, you can play it at will, and shape all kinds of shapes you like. . .
23. This is the finished product that I have made, and the hand is poor. Please bear with it and read it. My dears will definitely make a beautiful and elegant masterpiece. . . (Every one of me thinks adding some fruit is great, because I think it’s too greasy to eat cream.)
24. This is the finished product that I have made, and the hand is poor. Please bear with it and read it. My dears will definitely make a beautiful and elegant masterpiece. . .
25. This is the finished product that I have made, and the hand is poor. Please bear with it and read it. My dears will definitely make a beautiful and elegant masterpiece. . .
Tips:1. Basically follow the steps and there will be no problems. 2 The whisking state of the egg liquid must be reached. 3 The most important thing is to pay attention to the technique and speed of the mixing. It must be fast, but it cannot defoam. 4. The temperature of each oven is different, so the given temperature is only for grilling. You must find out the temperature of your own oven and use the appropriate temperature to bake. 5Of course, my decorating today is very simple. I don’t have any creativity. I’m just a novice in decorating flowers. It’s a meticulous job and requires practice. I believe you will be able to make more beautiful and elegant works...
