Rose Flower Cup Cake
1.
Beat the eggs into an oil- and water-free basin and add sugar.
2.
Heat the egg liquid to 40 degrees over water. In the meantime, use an electric whisk to stir, otherwise the egg liquid will solidify.
3.
After the temperature is reached, remove the hot water and beat with an electric whisk at medium speed until the volume expands twice, and the oily yellow of the egg liquid turns to milky white. Lift the egg liquid with a whisk, you can draw a figure of 8 and it will disappear within a few seconds.
4.
Sift in low-gluten flour twice, and stir evenly with a spatula.
5.
Sift in low-gluten flour twice, and stir evenly with a spatula.
6.
Add the milk to the oil and use a whisk to mix.
7.
Take a small portion of the egg liquid and add it to the milk and oil, mix well with a spatula, then pour the mixture into the cake batter and stir evenly.
8.
Pour into the mold ninety full. Preheat the oven to 180 degrees, and bake the middle layer for 25-30 minutes.
9.
Put the dry pez at room temperature and knead it softly with your hands.
10.
Dip a toothpick with a little red pigment paste.
11.
Knead the pigment cream evenly.
12.
Roll the dry peas into a pancake with an anti-stick rolling pin.
13.
Use the embossing tool to press the pattern on the pancake.
14.
Separate the petals piece by piece by hand.
15.
Use a fondant tool to press the big side of the petals thinly.
16.
Take a small piece of dried pez and knead it into a drop shape, and surround the petals piece by piece. Make flowers.
17.
Whip the whipped cream with sugar until it is very fluffy.
18.
Squeeze it on the cupcake and decorate the finished fondant roses on top.
