Flower Cupcakes

Name: Flower Cupcakes
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 3 pcs egg; 35g water; 43g Caster sugar; 20g Corn oil; 100g Butter cream

by Yuchi Pink

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

5

[Works of Bai Cui's Fifth Food Contest] After I had an easy-to-use oven at home (Bocui PE5386 electric oven), I found that my enthusiasm for baking was even higher. I wanted to bake some small snacks from time to time, and I wanted to make it again today. There are some cupcakes, and I have always liked chiffon cakes in the cakes. It has a bulky texture, high moisture content, a light and not greasy taste, and a moist and tender taste. Although the chiffon cake is very soft, it has elasticity and There is no soft feeling, and it can be eaten in a variety of ways. It can also be made into cupcakes that are easy to carry. Therefore, it is one of the most popular cakes in my house.

The chiffon cupcakes made this time did not collapse at all after they were made, and they were bulging after being cooled. The internal organization was very delicate. I mounted some five-petal flowers with cream frosting and decorated them. The small cakes immediately changed. It's a lot of flowers, and it's also tall and tall. Haha.

Ingredients

Flower Cupcakes

1. Three eggs, separated egg white and egg yolk

2. Add sugar, oil and water to the egg yolk and mix well

3. Sift in low powder

4. Stir into a fine paste without particles

5. Whisk the egg whites with a whisk, add appropriate amount of sugar in three times when whisking

6. This step is very important. It must be beaten until the egg beater is pulled out and you can see that the egg white has a small upright corner

7. Divide the beaten egg whites into one third of the egg yolk paste, cut up and down and mix evenly, do not stir in a circle, otherwise the beaten egg whites will defoam