Rosemary cupcakes




Cake material:

Low-gluten flour, 50 g
Rosemary 5g
Vanilla oil 10g
Milk 50g
3 egg yolks
Olive oil 30g
Sugar 30g
Baking powder 10g

Cream Material:

Protein 3
Sugar 30 G

Cream practices:

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

4, the cake material into the pan
     (Order: egg yolks, milk, vanilla oil, rosemary, olive oil, sugar, flour, baking powder)
     (Baking powder, flour and chocolate powder to be sifted)


5, after slowly stirring until the paste into
6, and then the whipped cream into the pan 3 minutes and stirred
7, stir well, put the paste into the mold
8. Preheat oven 180 degrees 10 minutes
9, the mold into the oven, bake at 180 degrees for 15 minutes, then remove the oven 5 minutes after the stop, etc., will be completed cake part
10, remove and let cool upside down cake, complete

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