This cheese frosted flower is very three-dimensional, and it is not easy to melt and deform in summer. The palate is light and silky, adding a black, so not sweet or greasy. The cake body is emulsified, not thick and solid, just in the wet and soft. For many tips, see the patient's (be patient). You can make 8~9 medium-sized cupcakes (the bottom diameter is about 5cm). The process map is not taken. It uses the different colors of cakes that have been made before to indicate the cheese cream. .
All materials are returned to room temperature. The butter is cut into small pieces and softened at room temperature. Use the egg beater to send the color to white, add the powdered sugar to the volume to become larger and fluffy.
Eggs are broken up and added to the butter four times (or more). Stir well and add it again until the butter is light, fluffy and shiny. Use a spatula to scrape off the butter on the wall of the container and distribute it evenly over the bottom of the container. Pour milk (without butter), do not stir, let stand for two or three minutes or more (emulsification process, it is critical)
The process of waiting for emulsification can weigh the powder. At the same time preheat the oven 180 degrees. Middle layer. After the emulsification is finished, the sieving powder is sifted and scraped with a spatula. Be sure to stir until you can't see the white powder (avoid over stirring)
Put the batter into the squid bag and squeeze it into the mold for seven minutes and put it into the oven for about 25 minutes. Take it out and let it cool, put it in a fresh-keeping bag and refrigerate for one night (or more)
Cheese cream: butter, cream cheese softens at room temperature. 1. First send butter, add powdered sugar (avoid one-time addition), and send it until the color turns white and the volume expands. 2. At the same time, the fire is heated by a small fire. 3. Add cream cheese and vanilla extract, add sugar powder according to your taste, and mix well. 4. After adding cooling! The black solution is stirred evenly.
Put the squid bag, you can refrigerate for a while and then smash the flowers, avoid freezing for too long to make the cheese cream solidify. You can take a photo happily after you finish the flower~
1. If the surface is not cracked, you can add tin foil or move down one layer in the last 5 minutes. Check the maturity with a toothpick, insert it and take it out, that is, it is cooked. Please increase or decrease the time according to your own oven. 2. Emulsification method: the butter is required to be in place; the egg is mixed with the butter in small portions; the milk and the butter are in full contact 3. The flower bag is squeezed to reduce the bubbles in the batter. The figure can be used with a spoon. . 4. This party is packed with just seven points and the height is beyond the edge of the paper cup. In the figure, there are 7 finished products with 8 points. 5. Refrigerate for a night or even longer, can make the cake body more moist and soft, equivalent to returning oil ~ 6. The reason why the cheese cream first butter, one is to be more fluffy, the other is to make the color lighter, as other colors The cheese cream is easier to color. 7. The chocolate must be melted by water, and the temperature should not be too high. Most of the chocolate can be removed from the pot, and the remaining temperature can melt the remaining chocolate. (Add a few teaspoons of olive oil during the melting process to make the chocolate more shiny.) 8. Use a solid creamy cream cheese. Don't use the smear type, otherwise it won't stand up. 9. The flower mouth in the picture is the 1M medium of Huiertong, which is squeezed from the inside out. 10. Remove the black and smart, plus jam or toner to make other flavors of cheese cream.