Cream Red Yeast Cake Cup

Overview

Because of Baulmeck's unique shape, the yogurt cake cup made with it for the first time attracted everyone's surprise. I also love this mold very much and use it to make several delicious dishes non-stop. Today’s cake cup becomes even more delicate because of the use of a little bit of red yeast powder. I tied a bow with a green ribbon, and the sweet whipped cream was paired with a few gem-like pomegranates. It really looked like a beautiful girl, delicate and shy. The flour is the latest Yi Xiaobao brand produced by Xinliang Flour. This is also the first time I have used it. The powder is fine and the packaging is exquisite. Especially the portrait of the little beauty is even more popular.

Tags

• cake
• afternoon tea
• corn oil
• egg
• mifutang caster sugar
• pomegranate
• red yeast rice powder
• whipping cream
• xinliangyi small baked cake mix
• caster sugar
• milk

Ingredients

Steps

1. 1 All cake ingredients are ready

   

2. 2 Put the eggs into a basin and add 40 grams of fine sugar at one time

   

3. 3 Use an electric egg beater to beat at medium speed. Lift the egg beater. After the egg liquid flows down, the traces will not disappear for 10 seconds

   

4. 4 Sift in the powder

   

5. 5 Briskly stir to combine

   

6. 6 After the corn oil and milk are thoroughly mixed, pour it into the egg paste basin along the inner wall

   

7. 7 Gently stir evenly into a fine and smooth cake batter; at this time, start preheating the oven to 150 degrees

   

8. 8 Apply a layer of butter evenly on the inner wall of the mold in advance to facilitate demoulding

   

9. 9 Pour the cake batter into the mold, lift the mold, and gently drop it from a height of 20 cm several times to shake out the large bubbles in the cake batter

   

10. 10 Put the mold into the middle rack of the preheated oven, heat up and down at 150 degrees for 20 minutes

    

11. 11 After taking it out of the oven, place it upside down on a drying rack and remove from the mold after it is completely cool

    

12. 12 Pour the whipping cream that has been refrigerated for more than 12 hours into a basin, add fine sugar, and beat at low speed

    

13. 13 Put whipped cream into a piping bag

    

14. 14 Tie the cake cup with a bow in advance, squeeze the cream into the cup, and decorate with pomegranate pieces

    

15. 15 Paired with a cup of wolfberry and chrysanthemum tea, it’s a great afternoon tea in autumn

    

16. 16 Every one is beautiful

    

17. 17 One more