Delicious Afternoon Tea-mini Cupcakes

Delicious Afternoon Tea-mini Cupcakes

1. Prepare all the ingredients

2. Beat the whole eggs in a clean basin, then add sugar

3. Then blow the insulated water at the bottom of the bowl, and use an electric whisk to beat the egg liquid at high speed to twice its original size.

4. Lift the custard, the dripping custard won’t disappear within 30 seconds, even if it’s well spent

5. After the beaten batter, continue to beat with the lowest level (this is called sorting bubbles). It takes about a minute or so, depending on the level of fineness of the custard (as shown in the figure, it looks very delicate, and there are basically no bubbles)

6. Sift the low-gluten flour twice and add it to the egg batter three times. Stir well after each addition and add another time. This mixing method is to take the spatula with the right hand and drop it from the 2 o'clock position with the bottom turned up to the 9 o'clock position, while turning the basin with the left hand, so that it has been stirred until all the powder is mixed, and the time should not be too long.

7. Stir well

8. Mix the milk with the liquid butter, take a small amount of the beaten egg batter, put it in the butter and stir evenly, then pour it into the batter and continue to stir until it is completely mixed

9. Stir well

10. Use a spatula to put the mixed cake batter into the piping bag

11. Cut the piping bag

12. Pour the mixed cake batter into the paper cup

13. Lift the mold gently three times to shake out the air in the custard

14. Preheat the oven in advance (you can preheat the oven when you stir the liquid paste), set the preheating temperature at 170 degrees, the upper and lower fire, put the baking tray into the middle and lower layer, then turn the temperature to 160 degrees to start Bake for about 20 minutes.

15. Ready

16. Finally, decorate it~