Simulation Ice Cream Cup Cake

Name: Simulation Ice Cream Cup Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 100g Caster sugar; 170g Low-gluten flour; 30g Corn oil; several Rainbow Candy; several Waffle; 100g Light cream; a little Strawberry powder; a little Color candy

by Looking for Peach Blossom Island

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

At the beginning of September and the end of the summer vacation, kindergartens and schools opened one after another. When school is over at three or four o'clock every afternoon, many children feel hungry. Before preparing dinner, careful mothers also prepare an "afternoon tea" to fill their stomachs.
Today, I will introduce a cup cake method. The undecorated naked cake can be used for breakfast. The rest of the decoration can be transformed into an afternoon tea. It is convenient and delicious. Let's take a look.

(It can make 16-18 medium-sized cupcakes with a bottom diameter of 4.5 cm, and decorate 6 pieces.)
Cup cake: 4 eggs, 100 grams of caster sugar, 170 grams of wheat flour for arowana pastry, 30 grams of corn oil.
Decoration: a few rainbow candies, a few waffles, 100 grams of whipped cream, a little strawberry powder, 10 grams of caster sugar, and a little colored sugar. "

Ingredients

4 Egg
100g Caster Sugar
170g Low-gluten Flour
30g Corn Oil
several Rainbow Candy
several Waffle
100g Light Cream
a little Strawberry Powder
a little Color Candy

Simulation Ice Cream Cup Cake

1. Prepare a variety of ingredients, sift the arowana low-gluten flour, and refrigerate the whipped cream overnight.

2. Beat the eggs into an egg-beater bowl, add fine sugar in two portions, and use a whisk to beat the whole eggs.

3. Stir it until the color turns white and the volume expands more than three times. Lifting the egg beater, the dripping marks will not dissolve quickly.

4. Sift in the low-gluten flour twice, and gently stir from the bottom until there is no dry powder. Be careful not to over-mix, so as not to become gluten and affect the expansion of the cake.

5. Pour corn oil along the edge of the pot and stir evenly.

6. Pour the finished cake batter into the cut-out piping bag, squeeze it into the mold filled with soft paper cups, and it will be 80% full.

7. Put the mold into the preheated oven, the middle and lower layer, the upper and lower fire 165 degrees, bake for about 18 minutes.

8. While baking the cake, cut the waffle into the triangles in the picture and set aside.

9. Add whipped cream to confectioner's sugar and a little strawberry powder (or pink food coloring). Use a whisk to beat the flowers and place in the refrigerator for later use.

10. Let the baked cup cake cool.

11. Put the whipped cream into a piping bag with a star-shaped flower mouth, spirally squeeze out the pattern above the top of the cupcake, and place the cut waffle under it.

12. Extrude the wave pattern in the middle part, then put a rainbow candy on the flower center, sprinkle a little color candy to decorate.

Tips:
1. The animal whipped cream needs to be refrigerated overnight in advance to facilitate the whisking. If it is not refrigerated, ice cubes can be placed under the egg-beating bowl, which is also beneficial to whisking.
2. When whipping whipped cream, the whisk should use a low-speed gear to avoid over-whipping the cream to make the cream texture rough and separate water and oil.
3. You can also use other ingredients such as bean paste, mashed potatoes, and mashed potatoes instead of whipped cream.
4. The low-gluten flour I use is wheat flour for Arowana Pastry. The flour is fine and the progress is low. It is very suitable for making cakes. If you use other low-gluten flours, the amount of flour needs to be increased or decreased as appropriate because of the different water absorption rates of different flour types.