Fondant Flower Cupcakes

Fondant Flower Cupcakes

1. The lumpy butter melts in water, stirring constantly, and melts into a liquid state for later use;

2. The egg yolk and egg whites are put into the basin separately, and the egg white container must be free of water and oil;

3. Add 20g soft white sugar to the egg yolk, beat until it is thick and milky white to swell in volume, and then set aside;

4. Take out the egg whites from the refrigerator, beat them with an electric whisk, add 70g soft sugar in portions;

5. Beat until smooth, the egg white texture is water ripples, and it can stand upside down on the mixer;

6. Add the egg yolk paste to the egg whites, pick up the two with a manual whisk, and mix well;

7. Sift in a mixture of 30g low-gluten flour and 10g red yeast rice powder, and stir evenly with a rubber spatula;

8. Then pour the butter that has melted into a liquid state on the spatula;

9. Quickly stir evenly, and put the stirred mixture into a paper cup;

10. Put it in the middle and lower level of the preheated oven, and bake for about 10 minutes at 180 degrees;

11. After being out of the oven, buckle upside down on the grid;

12. 14. After mixing fondant massecuite and dry pisces at a ratio of 1:1, roll them into large slices, choose a round mold according to the diameter of the cupcake surface to take out the slices;

13. Spread a layer of honey on the cupcakes and cover the surface of the cake with the discs;

14. Then use a toothpick to take out the pigment to dye the fondant; in this way, prepare the fondant in various colors according to personal preference;

15. Then use a round mold to remove the wafer;

16. Three sheets in a row, with honey smeared on the middle diameter;

17. Roll them up and cut them in the middle;

18. Organize the flowers and leaves, so that a small flower is completed. You can make different sizes according to the diameter of the disc, select flowers of various colors, and stick them on the surface of the cake;

19. You can make different sizes according to the diameter of the discs, choose flowers of various colors, and stick them on the surface of the cake;

20. Then use the mold to press out the leaves;

21. Paste them on the edge of the flower;

22. Then use the mold to press out small five-petal flowers;

23. Click in the middle, brush some honey, and put the pearl sugar into the flower core;

24. Spread honey on the edge of the cupcake, and glue the white flowers that have just been made around the edge;

25. This completes the flower paper fondant cupcakes.

Tips:

1. Whip the egg whites into an oil-free and water-free container, first use a whisk to make a thick bubble, then add sugar in portions, and continue to beat until the egg whites are smooth and have obvious lines. Lift the egg whites naturally Drooping without dripping, it is in the shape of a long triangle;
2. Pay attention to the mixing method, don't over-mix, use the mixing method to mix the batter until it is smooth;
3. Mix the fondant massecuite and Campes according to the ratio of 1:1 or 2:1. Firstly, reduce the cost. Secondly, it can reduce the ductility of the fondant and make the fondant dry faster;
4. Apply white oil on your hands during operation, and lard can also have a slightly heavier taste;
5. Use powdered sugar and corn flour to make a powder puff at a ratio of 1:1. When making sugar flowers, you can use the powder puff to pat the cutting board or workbench to prevent staining;
6. Honey, brandy and other hard liquors can be glued, and some even say that you can use water (but I haven't tried it);
7. This method of making flowers is the easiest. Just choose the same diameter discs, usually three to four, and arrange them in order. Spread a layer of honey in the middle, then roll it up, cut it from the middle, and cut the petals. Organize it so that two beautiful flowers can be formed; the different diameters determine the size of the flowers.