1. Put the water syrup, whole eggs, and sugar in a basin, mix, and stir a little (do not stir)
2. Put the basin into the hot water and stir under the water so that the temperature reaches 40 degrees and then take it out
3. Whisk at high speed. When you see the egg liquid turns white, use the egg whisk to pick up the egg liquid and trace a figure of eight. If the figure of eight disappears immediately, continue to send it for 20 to 30 seconds. If the character is finished, it will be clear. Already sent
4. Sift in the flour at one time and mix well
5. Sprinkle the melted milk and butter liquid along the rubber knife around the batter and continue to stir. After stirring, the batter becomes shiny
6. Put the cake paste into a piping bag and squeeze it into a paper cup until it is 8-9 minutes full (this recipe just makes 12 Dalian molds)
7. Bake in a 160 degree oven for 30 to 35 minutes
8. Extrude the chocolate pen in the shape of a croissant on the greased paper. Melt the white chocolate and squeeze out a small circle. Refrigerate and shape.
9. Cream cheese and butter are softened at room temperature, add powdered sugar, mix and beat well.
10. Then dig a flat spoonful of cheese frosting.
11. Cover the surface of the small cakes, smooth and round, refrigerate and shape
12. Dip your eyes with chocolate beans and your nose with white chocolate
13. Whip the whipped cream with powdered sugar and put it in a piping bag
14. Set aside the position of the lamb’s face, use the piping mouth to squeeze out the small curls, and finally decorate the horns.
Tips:When making sponge cupcakes, after adding low-gluten flour, the mixing method is very important, or it is easy to defoam~~
