condiments

90 grams of low-gluten flour

4 eggs

40 grams of butter

60 grams of sugar

60 grams of mineral water

200g whipped cream

20g powdered sugar

condiments

Decorative sugar

Proper amount

food colouring

Proper amount

lemon juice

A few drops

Method for decorating cupcakes with cream

1.

Softening the butter, sieving the low-gluten flour for later use, separating the egg yolk protein, adding 20g white sugar into the egg yolk basin and stirring evenly, then adding butter and water and stirring evenly until the oil and water are mixed, and adding the sieved low-gluten flour and stirring evenly.

2.

Add a few drops of lemon juice to the protein bowl and beat with electric egg beater until rough. Add the remaining white sugar into the egg white three times and stir together until it is difficult to foam.

3.

Add the beaten egg white cream into the yolk paste of 1 twice, cut into sections and stir evenly.

4.

Add the cake paste to the paper cup. If the cup is too small, dig it with a spoon to avoid fooling the cake to the side.

5.

Preheat the oven to 180℃, bake it up and down for 20 minutes, and then take it out to cool (the time for baking cakes is used to beat cream)

6.

Add powdered sugar to whipped cream, put it in a piping bag, cut the mouth of the bag, fix the piping mouth, put half of the cream, add the other half of the food coloring, and put it in another piping bag.

7.

The next step is to decorate the cream on the cold cake, which will show its talents, how beautiful it is and how convenient it is to install.

8.

Sprinkle with decorative colored sugar and finish.

Cooking tips

1, fresh cream must be delivered through ice water in summer, if the room temperature is low in winter, it can be omitted;

2. If the edible pigment is not easy to grasp, you can add a little less first, but not too much. After adding, you need to cut quickly to avoid defoaming.