#四session Baking Contest and is Love to Eat Festival#cotton Cream Cup Cake
1.
Add 20 grams of powdered sugar to the egg yolk, heat it over water while stirring continuously until the sugar melts, and take it out when the temperature reaches 37 degrees.
2.
Use an electric whisk to beat the egg yolk to a thick state, lift the egg head and the egg drop slowly
3.
Add condensed milk and 11 grams of milk, continue to beat evenly with an electric whisk
4.
Sift in the low flour and cornstarch, mix well with an electric whisk at low speed until no dry powder is visible
5.
Add 15 grams of egg whites and beat until it is hard. Lift the egg beater to have short sharp corners.
6.
Take half of the meringue and add it to the egg yolk paste, stir evenly
7.
Then add the remaining meringue and continue to mix evenly
8.
Mix the corn oil with the remaining 11 grams of milk.
9.
Take a tablespoon of cake lake and add it to the mixture, mix well
10.
Pour back into the cake lake and mix quickly evenly
11.
Pour the cake lake into the mold with the paper cup, until 8-9 minutes full
12.
Put it into the preheated oven, heat up and down at 150 degrees, 25 minutes
13.
Add cocoa butter and 15 grams of powdered sugar to the whipped cream. Beat at medium speed to 9 minutes. It can be decorated.
14.
After the cake is cool, use a 2D decorating nozzle to decorate the cake and decorate with a little cocoa powder.
15.
Mount a simple flower, simple and fresh
16.
Mount a simple flower, simple and fresh
17.
Mount a simple flower, simple and fresh
18.
Mount a simple flower, simple and fresh
19.
Mount a simple flower, simple and fresh
20.
Mount a simple flower, simple and fresh
Tips:
Tips:
1. The oven used in this recipe can be baked directly at the bottom, if you use a conventional oven, please bake at the middle level
2. If there is no cocoa paste, you can also use cocoa powder instead, please check the proportion and method of mixing cocoa powder by yourself
3. This recipe just makes 6 large paper cups
