Lemon Rose Cupcakes



Cake material:

Low-gluten flour 80 G
Lemon juice 14 G
Milk 50 G
2 egg yolks
Olive oil 30 G
Sugar 30 G
Baking powder 7 G

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, lemon juice, olive oil, sugar, flour, baking powder)
     (Baking powder, flour and milk powder to be sifted)
5. Slowly stir until a paste into
6, and then the whipped cream into the pan 3 minutes and stirred

7, stir well, put the paste into the cup
8. Preheat oven to 160 degrees 10 minutes
9, the cups were placed in the oven, bake at 160 degrees 12 minutes, 5 minutes and then remove the oven to stop after and so on, will complete the cake part

Yellow Cream practice:

Materials:

WHIPPING CREAM 200 ML
30 g sugar
5 g of food coloring


Practice:

1, first WHIPPING CREAM into the tray, and sent to the bubble
2, the first time they add sugar (sugar four times to join), then resumes whipped,
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 up
4, the butter into the bag
5, the surface of the cake the shape of a rose squirt out is completed

Rose shape instructional videos:


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