French cream Cupcake
It is unhealthy not to decorate the cake with whipped cream, but it is difficult to frame clear patterns and various flowers with light cream. Royal icing cannot be used on the cream cake. It melts when it meets water. The sugar is too thick and too sweet, so there is only one choice left ---- cream cream.Cream is thicker and more greasy than cream, so local decoration is the best. The interlayer and outer layer of the cake are wrapped with cream, and local shapes and flowers are wrapped with cream. This will not be too greasy. Even if you don't like it, it will not affect the overall taste of the cake. However, cream is really delicious and can be made into many flavors. Otherwise, it will not be popular in Europe and America for so many years.There are many kinds of cream. In every region, they will be improved by cake makers to better suit the tastes of local people. The improved cream can learn from each other, so there is no difference between French, English, Italian and American.French cream is very rich and fragrant because of the addition of egg yolk. I like the light milky yellow very much, so it is also very beautiful to mount flowers in natural color. Italian cream is made of egg white, which is light and not too boring. Both are suitable for our Asian tastes.If the cream is soft, it can be put into a flower mounting bag and refrigerated in the refrigerator for a few minutes before operation. The cream that can not be used up shall be stored in cold storage, and it can be taken out in advance to warm up when it is reused next time.
Step 1 . Put milk, light cream, fine granulated sugar and egg yolk into a small pot
Step 2 . Stir well with a manual egg beater
Step 3 . Cut butter into small pieces and soften
Step 4 . Whisk with an electric egg beater until smooth
Step 5 . Heat the milk liquid with a low fire to about 80 degrees, and do not boil. Turn off the fire when there are many bubbles on the surface. Sit in cold water and cool.
Step 6 . The cooled egg liquid is added to the butter several times, and each time it is added, it is stirred and fused.
Step 7 . Add all the egg liquid and then continue to pass for a few minutes.
Step 8 . The beaten cream looks fine and smooth.
Step 9 . Put an appropriate amount of cream into a disposable paper cup and pick a little red pigment with a toothpick
Step 10 . Stir well to form Pink Cream.
Step 11 . Put a small greasy paper on the mounting needle and squeeze out the rose petals with a small rose mouth.
Step 12 . Another uses a large rose mouth and natural cream to squeeze out the center of the flower
Step 13 . Squeeze out the petals in turn. Put the prepared flowers into the refrigerator and refrigerate for a while.
Step 14 . Prepare cupcakes. (see my last recipe for cupcakes: buttered cupcakes)
Step 15 . Put a little cream in the middle of the cake, and then take the frozen flowers to the oilpaper and put them on the cupcake.
Step 16 . Several cupcakes made
Step 17 . After the flowers are placed, squeeze out the leaves with green cream.
Step 18 . Pink little rose
Step 19 . Lily made from the mouth of leaf flower.
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