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Vanilla cream cupcakes




Cake material:

Low-gluten flour 70 G
Vanilla oil 14 G
Milk 50 G
2 egg yolks
Olive oil 30 G
Sugar 30 G
Baking powder 7 G

Cream Ingredients:

Protein 2
Sugar 30 G

Cream practice:

1. Remove the protein (not a little egg yolk)
2, the protein blisters, then add the first sugar (granulated sugar 4 times to join), they start to continue whipped
3, repeat the above action until the sugar into a whole, should be like after the completion of the following figure, to have a spoon can stand aside

4, the material into the cake pan
     (Order: egg yolks, milk, vanilla oil, olive oil, sugar, flour, milk, baking powder)
     (Baking powder, flour and milk powder to be sifted)
5. Slowly stir until a paste into
6, then the whipped cream into the pan 3 minutes and stir

7, stir well, put the paste into the cup
8. Preheat oven to 160 degrees 10 minutes
9, the cup into the oven to 160 degrees bake 12 minutes, 5 minutes and then remove the oven to stop after other part will be completed cake


Cream practice:

Materials:

WHIPPING CREAM 200 ML
Sugar 30 G

Practice:

1, first WHIPPING CREAM into the tray, and sent to the bubble
2, the first time they add sugar (granulated sugar 4 times to join), the bubble began to continue to fight,
3, repeat the above action until the sugar into a whole, should be like after the completion of the following figure, to have a spoon can stand up

4, the butter into the bag

5, in the shape of the surface of the cake making ice cream

The sugar coating the surface can be freely placed on the surface

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