Halloween Spider Cup Cake

Name: Halloween Spider Cup Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 40g milk; 250g egg; 85g Low-gluten flour; 300g dark chocolate; Some Fern root vermicelli; 200g cream; Some White chocolate coins; 40g Vegetable oil; 60g Caster sugar (white); 30g Caster sugar (egg yolk)

by Angel falling to earth

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The chiffon in the cakes I have made is always the best. It is soft and melts in the mouth. I have never failed since the first chiffon, so I have used a recipe for so many years, but I often see many people say I was crazy by the chiffon. I think it’s okay if every step is careful and careful. I made cupcakes this time and used two kinds of trays, one is for egg tarts, and the other is a slightly deeper one. The mold, it turns out, the cake made with a deeper support will not shrink, and the cake made with the egg tart will shrink, but it does not affect the delicious taste.
Halloween is coming soon, so I made the spider cake and preheated it in advance. Fortunately, I applied for the trial of Baicui PE5386 oven. The color of the baked cake was very even, and the heating and preheating were very fast, which greatly saved time. "

Halloween Spider Cup Cake

1. Prepare the ingredients.

2. The egg white and yolk are separated.

3. Whisk the egg whites slightly.

4. Add the confectioner's sugar in portions and continue to beat.

5. Beat the egg whites until stiff foaming.

6. Add egg yolks, sugar, milk, and oil, and mix well.

7. Sift in the flour and mix well.

8. Then mix well with the egg white paste.

9. Then pour or squeeze it into the paper mold with a piping bag, put a hard mold under the soft paper mold to fix it, and shake out the air bubbles slightly.

10. Turn on the oven and select the upper and lower fire mode. I started to choose 180 degrees. After the oven is preheated, I put the cake in.

11. I felt that the temperature was a bit high in the middle, so I adjusted it to 170 degrees for the upper and lower fires, and it took 20 minutes.

12. Pour the cream into a pot and bring it to a boil.

13. Add the chopped chocolate and stir until it is completely melted, put it in the refrigerator or let it cool naturally.

14. After the cake is baked, wait until it is completely cooled. If you don't like the cake to shrink, you can turn it upside down for a while or use a deep mold.

15. Spread the cooled chocolate on the cake with two balls, one large and one small, to make the spider's body, the white chocolate coins to make the eyes, and the black one to make the eyeballs.

16. The fern root vermicelli decorated the spider legs. Because the water can not soften the chocolate at home, I found the fern root vermicelli to make the legs. You can melt the chocolate on oil paper to draw the spider legs and finally install it.

Tips:
Because the new oven needs to be run-in for the first time, so don’t set the temperature a bit high as I did. If you are a novice, it is recommended to set the temperature lower. Use a thermometer to test the actual temperature. The temperature of each oven is different, so bake The cooking time and temperature must be adjusted according to the situation of your own oven. Don't copy the temperature and time and say what you have baked in the end.