cup cream cake
Overview
I am also a novice in decorating flowers. This is the first time I have made a decorated cup cake. I have made it before! Since I love taking photos, I will definitely record my first time.
Tags
Ingredients
Steps
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Separate the egg yolks and proteins, put them into oil-free and water-free containers, add 10 grams of sugar and beat well.
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Add 40 grams of corn oil and mix well.
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Add 40 grams of milk and stir evenly.
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Add the flour and cornstarch sifted twice.
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Use a whisk to mix the egg yolk batter evenly with irregular movements. Set aside the mixed egg yolk batter for later use.
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Squeeze a few drops of fresh lemon juice into the egg whites. Add the sugar in 3 batches and beat the egg whites into dry peaks.
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Pour 1/3 of the egg whites into the egg yolk paste, and use a rubber spatula to gently stir evenly (mix from the bottom up, do not stir in circles to prevent the egg whites from defoaming)
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Pour 1/3 of the egg whites into the egg yolk paste, and use a rubber spatula to gently stir evenly (mix from the bottom up, do not stir in circles to prevent the egg whites from defoaming)
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Use the same technique to gently stir up and down until the egg white and egg yolk paste are fully mixed.
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Put the cake batter into a piping bag or plastic bag, squeeze it into a paper cup, and shake the baking pan a few times.
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The middle layer is heated up and down at 170°. About 25 minutes. After baking, take it out and immediately invert it on a wire rack to cool.
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grams of whipping cream and 15 grams of sugar are beaten with ice water. Whip the whipped cream into a straight edge, which can be used to spread the dough.
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Put the whipped cream into a piping bag and pipe it onto the cake. Frame one and put it in the refrigerator. Animal-based whipped cream melts easily when heated.
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I use an 8-tooth nozzle.
