#the 4th Baking Contest and is Love to Eat Festival# Creamy Honey Cup Cake
1.
Prepare all ingredients.
2.
Put the cake tray into the mold for later use.
3.
After mixing butter, milk and honey, heat it over water and store at room temperature.
4.
Separate the egg whites and egg yolks, add the egg whites to an electric whisk with powdered sugar three times to beat until hard foaming.
5.
Add egg yolk to the egg whites.
6.
Continue to beat evenly.
7.
Sift in low-gluten flour and mix well.
8.
Pour in the butter mixture, mix well, and the egg batter appears smooth, uniform and delicate.
9.
Pour into the mold with the paper cup.
10.
Put it into the hotter the oven, and heat the middle layer up and down to 160 degrees for about 30 minutes.
11.
Add the softened butter to the lemon juice and stir with an electric whisk until it is smooth and whitish.
12.
Add 30 grams of white sugar to 15 grams of water and cook on low heat until the sugar melts. The sugar water changes from white to golden yellow, and the surface is covered with small bubbles.
13.
Pour the sugar water into the butter and continue to beat until the temperature drops to a thick consistency.
14.
Put it into a piping bag and squeeze the florets.
Tips:
The creamy frosting tastes better with fresh lemon juice.
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