Fluff Strawberry Marshmallow—red Velvet Muffin
1.
Take a little butter (outside the formula) and melt it in insulated water
2.
Spread evenly on the mold
3.
Sprinkle some low-gluten flour (outside the recipe) evenly, shake it evenly and discard the excess flour
4.
The butter is softened at room temperature, add icing sugar, and beat until feathery
5.
Add the egg liquid in 5 times, stir evenly in several times, and then add the next time, try to avoid oil-water separation in small amounts as many times as possible
6.
Stir milk and red velvet liquid evenly
7.
Add the flour and red velvet milk mixture in 2 times, mix well
8.
Add toasted chocolate beans
9.
Put the cake paste into the piping bag and squeeze it into the cake mold evenly
10.
Preheat the oven at 180 degrees and the upper and lower fire middle layer for 15-20 minutes
11.
Immediately release the mold and let it cool when it's out of the oven
12.
Take half of the whipped cream and add Fluff strawberry marshmallow
13.
Use a manual whisk to stir until the marshmallows melt, then add the other half of the whipped cream and mix for a few times.
14.
Put the whipped cream into the piping bag, turn the muffin cake upside down and squeeze it into the cavity in the middle
15.
Add a little red pigment to the remaining cream, and paint a heart pattern on the cream at will
16.
Cute watermelon cake
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