Sunflower Cupcake-You Are Foodie

By Jennifer
100

Sunflower Cupcake

The color of summer, see it as if in nature.

Main Ingredients

Auxiliary Ingredients

1. If you don't like too sweet, the amount of sugar can be reduced, but not less than 30g.2. The average egg size in this prescription is 63 grams.3. Each oven has a different temper, and the baking temperature and time are only for reference.

Step 1 . Put the butter and milk into a small pot and heat them over low heat until they melt, then set aside.

Step 2 . Add a few drops of white vinegar to the egg white and sugar three times to beat to the sharp corner.

Step 3 . Add egg yolk and continue to beat with an electric beater.

Step 4 . The batter that drips should not disappear.

Step 5 . Sift in low gluten flour and use a scraper to cut and mix evenly (do not circle and mix).

Step 6 . Take a third of the batter and mix it with the butter and milk mixture made in the first step.

Step 7 . Mix the mixed paste with the remaining two-thirds of the batter.

Step 8 . Put the cake paste into the flower mounting bag and squeeze it into the cake mold (put a small paper holder in the mold) and shake it a few times to shake out the air bubble.

Step 9 . Changdi Xuancai oven crtf32wbl upper and lower tubes are preheated at 170 ℃ for 10 minutes. Put it in the middle of the oven at 170 degrees for 25 minutes.

Step 10 . Let it cool and stand by.

Step 11 . Mix white bean paste with a little yellow pigment.

Step 12 . Put it into the flower mounting bag (flower mounting nozzle: sn7173).

Step 13 . Take a slice of Oreo biscuit and put it on the cake.

Step 14 . Close to the edge of Oreo, squeeze a circle of Sunflower petals. This is the first layer.

Step 15 . Squeeze the second layer of petals between the two petals, and then squeeze the third and fourth layers according to the same law. Squeeze 3-5 layers according to your preferences.

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