Strawberry Sponge Bean Paste Decorated Cupcakes

Name: Strawberry Sponge Bean Paste Decorated Cupcakes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 66g Low powder; 140g Egg in shell; 50G (fluff liquid strawberry flavor marshmallow) White sugar; 28G milk; 17g butter; 4g honey; Some Red bean paste; Some pigment

by Memorial trip

4.8 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

#小小美食日记# It is best to use a sponge bottom for the bean paste cupcakes, which are more supportive. The sponge is good and delicious. The amount of this recipe can make about 4 large paper cups and 8 mini paper cups. I used fluff liquid marshmallow this time to make the whole egg more stable. It is very soft and delicious. It will definitely kill chiffon. If you say that the sponge is not tasty, ask yourself if the whole egg is really good. Is it in place?
This recipe is Xiaojima's classic sponge recipe. I have already reduced the sugar and I really don't want to reduce it anymore. I made this recipe by sitting in warm water. It is a traditional sponge cake made with whole eggs."

Ingredients

66g Low Powder
140g Egg In Shell
50G (fluff liquid strawberry flavor marshmallow) White Sugar

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28G Milk

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17g Butter

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4g Honey
Some Red Bean Paste
Some Pigment

Strawberry Sponge Bean Paste Decorated Cupcakes

1. 28 grams of milk, 17 grams of butter, 4 grams of honey, mix evenly and put it in a pot to keep warm at about 40 degrees

2. Prepare a water-free and oil-free container and put 3 eggs into the fluff liquid strawberry-flavored marshmallow/white sugar at one time

3. Sit in warm water until the egg-battered painted characters do not disappear

4. Sort the batter at a low speed, stay in each place for 15-30 seconds and slowly turn to the next place, until the batter has no big bubbles and becomes very delicate (this step cannot be saved, it determines the taste of the cake)

5. Sift into the low-flour mixture twice and stir with egg until there is no dry powder, then sieve a second time

6. Pour the warm milk with a spatula and stir with eggs for about 30 times. Finally, use a spatula to mix the egg batter on the side of the bowl.

7. The batter was poured into a white paper mold. It was ninety full and almost ten.

8. After preheating the oven 170 degrees in advance, put it in the oven and bake for 20-25 minutes. The specific temperature and time are adjusted according to the actual situation.

9. 9. Prepare the red bean paste, add a few drops of water, stir smoothly, add the pigment and mix into the color you want

10. Flower pile, flower heart

11. Enclose three petals of roses first, then enclose five petals of roses

12. Add the white bean paste to the green coloring and mix and blend smoothly

13. The cupcakes are smeared with red bean paste and then squeeze a circle of red bean paste to prepare for placing the framed roses and squeeze the leaves and buds after placing them