Strawberry Cream Cup Cake

Strawberry Cream Cup Cake

1. Put the eggs with powdered sugar and salt in an oil-free and water-free basin for later use.

2. Put the pot on the warm water, beat at full speed for 4 minutes, and stir until fully expanded. The surface is shiny and delicate, and the head of the agitator is very light and does not fall off easily.

3. The low powder is sieved three times and added to the batter. Then from the bottom up, mix evenly, do not make a circular motion, so as to avoid defoaming.

4. Pour the batter into the cup.

5. Pour into paper cups one by one, pour into 80% full, then put it in the oven and heat up and down 150 degrees, bake for 30 minutes

6. While baking the cake, add whipped cream and powdered sugar to make the scoring very hairy, just like cotton.

7. Strawberries are soaked in water for ten minutes, then washed and cut into pieces for later use

8. Use a piping bag to squeeze the whipped cream into the cake, then garnish with strawberries

9. Finished picture.

10. Finished picture, you can just have one breakfast

11. Finished picture.