If you have any questions in the production, you can add my WeChat public number: Tinrry+, leave a message under the corresponding video, I will reply you as soon as possible.
Watch the video and get all the raw materials and tools ready;
Prepare a pot of hot water in advance, and melt the milk and the unsalted butter insulation into a liquid for use;
The oven is warmed up and down 165 degrees;
Separating egg whites and egg yolks into oil-free and water-free egg bowls, and weighing the egg whites;
Add a small amount of salt to the egg white, start the eggbeater at high speed, turn the egg white to a coarse bubble after a few turns, and add the fine sugar three times;
Add one-third of the fine sugar, and start the high-speed to send the egg white to whitening, and the foam becomes fine and delicate;
Add the remaining one-half of the fine sugar, start the eggbeater at high speed, melt the fine sugar, and whipped the edge of the protein cream until the texture of the protein cream does not disappear;
Add the remaining sugar, continue to send the meringue at medium speed until the meringue becomes firm, and adjust the bubble of the meringue at a low speed until the protein syrup has resistance. Pull the egg to pull it up with a firm pointed tip indicating protein. The frost was successfully sent;
Stop the egg beater, add the egg yolk to the protein cream, and start the low speed to beat the egg yolk evenly;
Add the sieved low-gluten flour, use a spatula to cut the edge from the middle, and mix it evenly until there is no dry powder.
Pour a spoonful of batter into the melted buttered milk and emulsifie them with a manual whisk;
Pour the emulsified batter into the cake paste and use a spatula to cut the edge from the middle. Lift the batter and mix it evenly until the batter becomes fine and smooth. It will drip like a ribbon and the texture will not disappear. ;
Put the batter into the piping bag, tighten the mouth of the bag and cut a small opening;
Tighten the mouth of the bag by hand and squeeze the batter into the mold. It can be about 8 minutes. Use a flower bag to draw a circle to make the batter flat.
The cake paste is sent to the oven, fired 165 degrees, and the middle layer is baked for 25-30 minutes. The cake is raised to a certain height, and the surface becomes golden yellow;
After the cup cake is released, take it out immediately, put it on the rack to cool it, and the cake is evenly organized, soft and moist;
Add the powdered sugar, start the egg beater at medium speed, and send the light cream to the state where the lines do not disappear;
Put the whipped cream into the scented flower bag with the decorating mouth. The surface of the cup cake is squeezed with decorative cream and decorated with fruit snacks or jam. Please refer to the video for the specific shape.
If you also make it to remember to hand in your homework, search our WeChat public account 'Tinrry+' and submit the assignment in the corresponding page of the corresponding video. If other questions can also be submitted in the corresponding page, we will reply to your question as soon as possible. .
1. There are some differences in the temperature of different ovens. You can change the mold in the middle to make the surface of the cake evenly colored. 2. Preservation method: Put the refrigerator in the summer and store it in the refrigerator for 3-5 days. In winter, it can be sealed at room temperature; 3. Use the mouth of the flower The medium-sized six-toothed flower mouth of the exhibition art, model: ZY7261, can also be used to make the eight-toothed garland of the cookie; the baking of the 4.6-inch sponge cake: about 160 minutes in the middle and upper fires of 160 degrees ( Slightly up and down, the surface is golden yellow)