Salad Cupcakes



Cake material:

Low-gluten flour 80 G
Baking powder 7 G
Milk 50 G
2 egg yolks
Butter 30 G
Sugar 30 G
Raisin 5 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, butter, sugar, flour, baking powder)
(Flour and cocoa 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, put salad dressing on the surface
9, preheat oven to 150 degrees 15 minutes
10, the cups were placed in the oven, bake at 150 degrees for 15 minutes, five minutes and then remove the oven to stop after and so on, will be completed

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