Egg 3 sugar115g low flour 75g milk 55g butter 30g cocoa powder 20g whipped cream150g green cream, red and green fondant.

Practice:

1. Dice the butter and put it in a container with milk, and melt the butter in water.

2. Sift the cocoa powder into the milk solution and stir until it has no particles and luster. (Be careful to keep the temperature at about 40 degrees)

3. Separate the egg white from the egg yolk, and put the egg white in a container without water and oil.

4. Beat the egg white until it is hard and frothy, and add sugar * * *100g in the middle three times, once when fish's eye bubbles appear on the surface of the egg liquid, once when the protein is slightly pulled out of the sharp corner, and once when it is pulled out of the upright sharp corner.

5. Add the egg yolk to the meringue.

6. Continue to beat with electric egg beater until the egg yolk and egg whites are completely mixed.

7. Sieve in the low powder.

8. Stir the flour and egg paste evenly with a scraper.

9. Add cocoa solution and mix well.

10. Pour into paper cups and bake in a preheated oven 165 degrees for about 20 minutes.

1 1. Cream with15g sugar until thick, and then add appropriate amount of green cream to beat.

12. Squeeze the cream on the cool cupcakes.

13. Put the cupcakes in a garland shape.

14. Make the green fondant into Hollyleaf, and rub the red fondant into beads to decorate the cake.