Cup Cake

Cup Cake

1. Prepare all the ingredients, melt the butter in water, separate the egg white and egg yolk for storage.

2. Pour the melted butter into the milk and let cool.

3. After the butter and milk, pour it into the egg yolk and stir it evenly (this step is done by Xiaomei, so I force it into the environment).

4. Add a few drops of white vinegar or lemon juice to the egg whites, beat at low speed, and add fine sugar in the middle three times.

5. The beaten egg whites are divided into three times, mixed with the well-mixed egg yolk, and mix well (this step cannot be stirred, only to be stirred, like a stir-fry, otherwise the cake will not be soft).

6. Mix well the cake liquid (because the authentic homemade eggs are used, it looks particularly yellow in color), pour it into a paper cup and fill it up to seventy points. (Pour into the tools at will, I use the spoon directly, which is convenient for my home. Operate by Xiaomei's hand) Shake out the bubbles.

7. Preheat the oven for 10 minutes in advance, and bake at 120°C for 30 minutes. I use Galanz's most basic oven, and the temperature can be set according to the temperament of my own oven. But I think that slow roasting is not easy to make mistakes.

8. Whip the cream at high speed (it is easier to whip and shape after filling ice cubes, especially in summer, you must use this method).

9. Watch it the first time you decorate flowers!

Tips:

For the steps of whipping the cream, there is a special post on the food, and you can succeed in a step-by-step search.