Obsessive-compulsive Disorder Gospel ~ Butter Cream Cupcakes (with Cream Frosting Method)
1.
Baked chiffon cupcakes, the method was posted in the previous article
2.
The butter is softened at room temperature, cut into small pieces and put in a dry basin
3.
Hit it smoothly, put it aside
4.
Beat the egg whites with 50 grams of sugar
5.
Hit to the point where there are small sharp corners
6.
Put 30 grams of water and 50 grams of sugar in the pot and heat it on the fire
7.
Heat until small bubbles come out
8.
Add it to the egg white while it is hot, and quickly beat it with a whisk while adding it to cool the egg white
9.
Put two drops of vanilla extract in the egg whites and add the butter just beaten
10.
Use a whisk to beat evenly, the bean dregs will appear at the beginning, it’s okay, continue to beat
11.
After a while, it will become more and more delicate and smooth
12.
The whipped cream is delicate, smooth and shiny
13.
Scrape it all together with a spatula
14.
Put the flower mouth in the piping bag
15.
Put the meringue into the piping bag
16.
Squeeze the cream frosting on the cake while drawing a circle clockwise. I want to improvise with a pattern.
17.
Then add some fruits on top to embellish it
18.
It can also be added directly to the inside of the cake
19.
Add fruit and sprinkle with powdered sugar, similar to Hokkaido Chiffon
20.
Finished product
21.
Make a few of various shapes
22.
Free play
23.
Finished product
Tips:
Tips:
1. Don't overdo it when boiling the syrup, it will easily turn into syrup
2. While adding the sugar water to the egg whites, use a whisk to mix quickly, add the sugar water in the left hand, and mix with the whisk in the right hand
3. If the room temperature is too high, it feels that the cream is too soft and not easy to shape. You can put it in the refrigerator for a while, and then it will be harder
4. If the whipped cream is not used up, seal it with cling film and put it in the refrigerator for five days. After taking it out, it can be used until it is smooth.
5. If you are making flower cakes, the finished flowers can be placed in the refrigerator in batches, and then taken out for use
6. After the cake is ready, put it in the refrigerator for a short time to help shape the shape. If you don’t like the cream that tastes too solid, just leave it for a while. I like the soft texture like ice cream, so only The cake was left for a while, two hours later, it tasted like white chocolate
7. Vanilla extract is added to add fragrance. After all, butter and sugar have no taste and are easy to eat. If you don’t have vanilla extract, you can also add lemon extract or orange flavoring.
8. You can adjust the amount by yourself, just keep the ratio unchanged, double or halve according to the size of the cake
Cream cream is more suitable for novice practice, easy to shape, long-lasting, and also suitable for patients with obsessive-compulsive disorder😄
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