Cake ingredients
225g of unsalted butter, 2 10g of fine sugar, 2 10g of whole egg, 200g of low-gluten flour, 2.5g of baking powder and 2.5g of vanilla extract.
Modeling Chua's
[vanilla cream]: salt-free butter 100g, fine sugar 65g, milk 1 spoon, vanilla extract 2.5g
[Decoration]: appropriate amount of silver beads sugar
Step 1 cake making
① Sift baking powder and low-gluten flour together for later use.
2 Soften the butter and cut it into small pieces.
③ Add the fine sugar into the butter for three times and stir well.
(4) Beat butter and fine sugar with electric egg beater until light yellow.
⑤ Beat the eggs and add them slowly in three times. Add vanilla extract.
⑥ Add sifted baking powder and low-gluten flour.
⑦ Fully stir the batter evenly with a rubber scraper until it is smooth and sticky.
⑧ Put the batter into a paper cup mold with a spoon, put it into an oven preheated to 190℃ and bake it for 15- 17 minutes.
The second step is modeling
① Soften the butter at room temperature, put it in a bowl, scrape it off with a rubber and stir.
(2) Pour in fine sugar and stir evenly until the sugar is dissolved.
(3) Add milk and mix well. If you want to make the taste more refreshing, use electric egg beater for further foaming.
(4) Put the cream into a flower bag, and make a flower-squeezing shape on the basic cake cup with a flower-squeezing nozzle.
Decorative production
(1) On the cooled cake, squeeze flowers with serrated flower nozzles and vanilla cream.
2 Sprinkle silver beads on the cream for decoration.
It looks complicated, but it's super simple to do and tastes like love! Single dog, stop drinking!
The world is so big, you will always meet delicious food! I'm Fan Li, a wild photographer who loves cooking ~
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Enjoy it ~