Meat Grinder Cupcakes

Name: Meat Grinder Cupcakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 20g olive oil; 40g milk; 50g Low powder; 25g Sugar; 150g Light cream; 15g Powdered sugar; 1 drop pigment

by Soft blue crystal

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

My son usually likes to eat cakes, so I often make some small cakes, which are convenient to eat in my hand. They don’t need to be cut, which saves trouble and does not take up the plate. Last time I went back to my in-law’s house, I didn’t take the egg beater, so I had to beat it with four chopsticks for more than 40 minutes before it could barely be used, but my arm was exhausted. Recently, a new artifact has been added. It looks like a meat grinder. In addition to mincing meat, it can also make cakes. It can whip egg whites and whip butter. It is also rechargeable. You don’t need to look around for sockets. It’s really convenient. "

Ingredients

2 pcs Egg
20g Olive Oil
40g Milk
50g Low Powder
25g Sugar
150g Light Cream
15g Powdered Sugar
1 drop Pigment

Meat Grinder Cupcakes

1. Add olive oil and milk to the egg yolk and stir well.

2. Sift in low powder and mix well.

3. Install the egg beater accessories in the meat grinder, pour the egg whites, put a part of the sugar inside, and beat for a few seconds after assembly. After foaming, add sugar for the second time.

4. Until the egg white is whipped into a solid shape, the edge will not flow after tilting.

5. Mix the egg whites and egg yolks.

6. Pour it into a paper cup, put it in the oven, and bake at 170 degrees for 20 minutes.

7. After finishing, take the cake out of the mold and let cool.

8. Install the whisk accessories in the meat grinder, pour whipped cream, add powdered sugar and red pigment.

9. Assemble the meat grinder and beat the whipped cream into a solid state.

10. Put it into a piping bag and play it on the cake.

Tips:
1. It takes less time to beat egg whites with a meat grinder than an electric whisk.
2. After mixing, the mold loading speed should be fast to prevent the protein from defoaming.