New Year is about to be Proud of The Sheep-marshmallow Sheep Cup Cake
1.
Separate the egg yolk protein in an oil-free and water-free container, put fine sugar and vanilla extract in the egg yolk bowl, and use a manual egg beater to beat the insulated water evenly before use;
2.
Take another container, put 15g of fine sugar in three times, use an electric whisk to beat the fisheyes for the first time, and then put 1/3 of the fine sugar, and then put 1/3 of the fine sugar when it reaches the coarse foam the second time. ；
3.
Beat until the egg head is lifted and the egg white has a small curved corner, then put in the remaining fine sugar, and continue to beat until the egg head is lifted and the egg white shows a sharp corner and then stop;
4.
Take out a small part of the egg whites and put them in the egg yolk paste, gently stir evenly;
5.
Pour all the well-mixed egg yolk paste back into the egg whites, and gently stir a few times from bottom to top with a rubber spatula, without stirring all of them evenly;
6.
Sift in the whole wheat flour and cornstarch, use a rubber spatula to continue to mix until evenly;
7.
Put the egg paste into the piping bag, and squeeze it into the cup.
8.
Preheat the oven to 170 degrees in advance, and bake for 18 minutes;
9.
After baking, take it out and let cool;
10.
Heat the white chocolate over water, the temperature should not be too high;
11.
Add invert syrup and mix well;
12.
Use a spatula to repeatedly stir the well-mixed Bai Qiao paste;
13.
Stir the Bai Qiao into a shape, use a cotton swab to dip a small amount of rose red pigment to blend the white Qiao into a light fleshy pink color, then dip the cooked corn starch with both hands to take a part of the white Qiao and shape it out;
14.
Pinch out the head of the lamb one by one, and dip the remaining small amount of Bai Qiao again with the fruit green pigment to make the grass of the lamb;
15.
Heat the dark chocolate in the same way to make lamb’s head, horns and ears;
16.
Use scissors to cut the small marshmallows in half and set aside;
17.
Take a water-free and oil-free container, pour whipped cream and fine sugar, and use an electric whisk until the egg tip is lifted to a sharp corner, indicating that it is suitable;
18.
Put the whipped cream into a piping bag and squeeze it on the cake;
19.
Use a shaping pen to make lamb nostrils;
20.
Use a cotton swab to take the whipped cream and apply it to the lamb's head to make white eyes;
21.
The remaining Hei Qiao rubbed out the black eyes and touched the whites of the eyes with tweezers;
22.
Stick the sheep's head diagonally on the cake;
23.
Glue marshmallows to the lamb one by one;
24.
Finally, put in the lamb horns to complete.
Tips:
1. The cake body does not have to be sponge cake, chiffon is also very good;
2. My paper cup is a small cup with a base of 5cm and a height of only about 3cm. This amount is made of 7 pieces;
3. When the egg yolk paste is poured into the egg whites, I don't think it needs to be stirred so much, because after sifting in the flour, it needs to be stirred again. If it is stirred too much, it is easy to defoam and it will fall short;
4. I especially don't like sticky things. Chocolate is still sticky, so fried cornstarch is very important. Just put cornstarch in the wok and watch the color change slightly;
5. The marshmallow is a mini type purchased directly, but my cup is very small, so I still have to cut the mini type in half;
6. If there is no shaping pen, just use a half-pick toothpick;
7. The whites of the eyes can be replaced with Bai Qiao, but my Bai Qiao is all dyed, so it is also good to use light cream according to the original recipe. It is still very difficult to knead such a small cake with Bai Qiao;
8. This is my work. The first time I made it, the action was slow. I tried a little bit. After doing it, I found a great sense of accomplishment. Fang Zi sourced a hand-created cake decoration book.
