The whole cake must first be imported with the sour cream icing layer and the cake. This is the best way to taste the cup cake, in order to appreciate the sweetness of the cheesecake and the refreshing and pleasant taste of the sour cream. .
The cream cheese is softened by water, added with sugar, whipped with eggbeater until the sugar melts, and the cheese is creamy.
Beat the eggs and mix well. Add the sour cream and mix well.
In advance, the sponge cake is trimmed to the same or slightly smaller size as the bottom of the cake cup, and the pad is placed at the bottom of the paper mold for later use. Put the cheese paste in a disposable flower bag
Squeeze the cheese paste into the paper mold for about 9 minutes. After preheating the oven in advance for 15 minutes at 160 degrees, put the cupcake baking tray in the same temperature and bake for 25 minutes at the same temperature. Take it out to cool or put it in the refrigerator.
Use the cake to cool the time to make the sour cream icing pressed on the surface, or make it before eating: raw materials: 100 grams of light cream, 30 grams of sour cream, 5 grams of fine sugar
Add the sugar to the whipped cream that has just been taken out of the cold room, and use an electric egg beater to send it to the light cream to thicken and thicken until it shows obvious lines. At this time, the light cream of the egg beater is short triangle, which is basically close to dryness. Foaming. (It is made into dry foam because the sour cream to be mixed in is semi-liquid)
Add sour cream and mix gently with a manual whisk or squeegee. Put the flower bag into the small chrysanthemum mouth, use the same method to put the sour cream icing, squeeze it on the surface of the cold cupcake.
1. You can use the original old yogurt (slightly thick and similar to sour cream) instead of sour cream, the taste will be different. 2, cream icing only need to squeeze in the center of the top of the cup cake, too much squeeze will feel very thick, can not reflect the light style of this cup cake. 3, after squeezing sour cream icing, you need to put it in the refrigerator for storage, it is best to eat in two days.