Cocoa cream fruit Cupcake-You Are Foodie

By Betty
89

Cocoa cream fruit Cupcake

Recently, a new mold has been added, which is very fun, like a small pit, It's a nice name, too. It's called "Paul Mack." ", I didn't like making cakes very much at first, but I couldn't help making cakes when I saw this mold. The prepared cake is like a small cup, and you can eat anything in it. I made it with mango and cream. It's very delicious. Next time, I'll try adding other delicious food. Hey hey, hey, a little butter in the mold, the mold demoulding is very smooth, and it comes out after a turn. Today, I made it with the whole egg method. I don't know how effective it is to divide the eggs I look forward to seeing the effect next time.

Main Ingredients

Egg liquid 172g
Cake powder 90g

Auxiliary Ingredients

My cake is not full enough, so there is a pit in the finished product. Next time, try a bigger egg.A dozen cream must be good, or it will turn into liquid again.3. When demoulding, turn the cake a little and it will come out.

Step 1 . Prepare all ingredients: eggs, cake powder, mango, cocoa powder, white granulated sugar, milk, light cream, butter, corn oil, powdered sugar.

Step 2 . First, knock four eggs into the tank of the chef's machine (the egg liquid weighs 172 grams.)

Step 3 . Then add 50g white granulated sugar

Step 4 . Use the top-grade chef machine to kill (it took me about eight minutes.)

Step 5 . Mix the cake powder and cocoa powder and sift them three times

Step 6 . After weighing the corn oil and milk, mix them by hand

Step 7 . When the eggs are shallow, just insert a toothpick and don't fall down (or it's OK to see that the lines don't disappear in ten seconds.)

Step 8 . Sift in the cake powder and stir until there are no dry powder particles.

Step 9 . Then slip aside and add the blended corn oil and milk mixture, and mix well.

Step 10 . Brush the cake mold with softened butter

Step 11 . Spoon the cake paste into the cake mold

Step 12 . Shake hard to remove bubbles

Step 13 . Then bake in a preheated oven at 160 ℃ for 25 minutes

Step 14 . When the oven is due, take out the mold in time (because my cake is less mushy, there is a pit in the middle of the baked cake. In order to prevent this phenomenon, it should be at least eight full next time.)

Step 15 . Put the mold upside down on the drying net to cool, and then demould.

Step 16 . Peel the mango and cut it into small pieces when drying the cake.

Step 17 . Weigh 150g light cream into the inner tank of the chef's machine and add 15g powdered sugar

Step 18 . Beat the cream in the middle

Step 19 . Put the cut mango kernels in the cake cup, and then squeeze the cream with the flower mounting bag.

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