Rainbow Cupcakes
1.
Beat the eggs into the bowl, suck out the yolk with an egg yolk separator
2.
Corn oil and water mix well
3.
Add 10 grams of white sugar to the egg yolk and mix well
4.
Corn oil and water solution are added to the egg yolk
5.
Sift low-gluten flour,
6.
Stir the egg yolk paste evenly with egg custard
7.
Add 20 grams of white sugar to the egg whites and beat
8.
Dispense into large bubbles, add 20 grams of white sugar and continue to beat
9.
Finally, it's fine to send it into a hard little sharp corner
10.
Add egg yolk paste to the meringue three times, cut and mix, and stir evenly
11.
Mix the batter evenly, do not over-mix
12.
Divide the batter into five portions and add fruit and vegetable powder of different colors
13.
Stir the different batters evenly
14.
Put them into piping bags
15.
For each color of batter, squeeze a little bit into the paper cup until 9 points are full
16.
Put it in the preheated oven. 160 degrees, 30 minutes
17.
Take out the baked cake and let it cool
18.
Add whipped cream to powdered sugar and whip
19.
Put the whipped cream into a piping bag, and you can start decorating the cake
Tips:
hint:
This recipe can make 7 cupcakes. The oven decides to adjust according to the temper of its own oven. Because it is a recipe for chiffon cakes, it will shrink after baking and cooling, which is a normal phenomenon.
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