Rose Chocolate Cupcakes

Name: Rose Chocolate Cupcakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 70g Low-gluten flour; 40g milk; 35g Caster sugar; 70g Vegetable oil; 15g cocoa powder; 15g Heat-resistant Chocolate Beans; 3g Baking powder; 60g egg; 1 branch Rose flower; 2 pcs Egg white for dipping flower braid; 60g Fine sugar for dipping flower braids; 100g Light cream; Some Yellow pigment

by Elegant piano rhyme

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Roses and chocolates have always been gifts for Valentine’s Day. Use chocolate cocoa powder to make sweet and delicious cakes, and then make a bunch of air-dried roses. Assembling them on the cake is a perfect match. The air-dried roses made today are You can eat, buy real roses. Roses have the effect of regulating qi and promoting blood circulation, can remove blood stasis and relieve emotions, beautify the skin, and the rose petals are cleaned, dried, soaked in egg whites, sugar stained, dried, and dried. This paper cup rose Chocolate cakes can be given to lovers. It can be given to parents and children. It can be given to parents and children with warm love. After the cake is eaten, the roses can be preserved. You can slice it gently with a knife and place it on a small plate. Appreciate it, it will last longer"

Rose Chocolate Cupcakes

1. Add vegetable oil and fine sugar and mix well. Butter is best. My butter is gone. Use vegetable oil instead (made in dark, dark light, not good for taking pictures)

2. Knock the eggs into the basin and beat them up

3. Add the egg liquid to the sugar oil three times and mix well

4. Pour in the milk, without stirring first, then sift in the flour, add cocoa powder, baking powder, (you can take photos if you add various powders)

5. After the flour is mixed, use a spatula to stir evenly and smoothly, and then add the chocolate beans (my meltable chocolate is light in color, and you can use it flexibly according to your own existing ingredients)

6. Slowly pour it into the paper cup film tool, and fill it with 7-8 points

7. Preheat the oven, fire up and down 180 degrees, 15 minutes (middle level)

8. It's out, let cool for later use

9. Add whipped cream and sugar until it is solidified and put in the refrigerator first

10. Buy a rose in advance, you want to buy a real rose (the rose cannot be eaten)

11. Carefully pick off the flower braids, soak them in water for a while, and wash them (because they can be eaten)

12. Place the tin foil on the baking tray and place the petals on to dry water

13. Dip the plait with beaten egg white liquid, and sprinkle with caster sugar (preferably sifted, more evenly)

14. Put it into the oven and heat up and down at 150 degrees for 15 minutes. It must be observed. The sugar first blisters and then slowly turns white. The braided hair is dry and the edges are raised.

15. The cake is flattened with a knife

16. Spread a thick layer of cream

17. After baking the flower braid, insert a small piece into the middle of the cream. Be sure to take it gently. It is very crisp. (When removing the flower braid from the tin foil, you need to pinch the braid with one hand and gently pull the tin foil down with the other hand)