Modeling chocolate cupcakes



Cake material:

Low-gluten flour 70 G
Baking powder 7 G
Cocoa powder 10 G
Vanilla oil 14 G
Milk 50 G
2 egg yolks
Unsalted butter 20 G
Sugar 30 G
Sugar coating flowers 6
Cream Material:

Protein 2
Sugar 30 G

Cream practice:

1. Remove the protein (can not have a little egg yolk)
2. Beat egg whites bubble, then add the sugar first (four times added sugar), they start to continue playing bubble
3, repeat the above action until the sugar into the whole, should be like after the completion of the following figure, to have a spoon can stand aside

4, cut the cake into the pan material
     (Order: egg yolks, milk, vanilla oil, butter, sugar, flour, cocoa powder, baking powder)
(Baking powder, flour and cocoa powder to be sifted)
5. Slowly stir into a paste should do a good job
6, can be three times the pre-whipped cream into the inside, until the completion of stirring
7, the pulp is poured into muffin cups cake within
8, preheat the oven to 170 degrees 10 minutes (top and bottom heater)
9, the cups into the oven, bake at 170 degrees for 15 minutes, five minutes and then remove the oven to stop after and so on, will be completed
10, heat water to melt the chocolate


11, to put a little chocolate on the cake surface
12, add chocolate Sugar coating spent on the surface will be completed




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