Materials:
Cupcakes: 2 eggs (each with a shell weighing about 65 grams), 35 grams of milk, 25 grams of corn oil, 45 grams of low-gluten flour and 30 grams of fine sugar.
Cream decoration part: 200 grams of whipped cream, 0/5 grams of fine sugar/kloc-,appropriate amount of melted chocolate, and appropriate amount of red and pink pigments.
material
Cupcakes. Look up there.
Cream decoration. Look at the top
(Super detailed video tutorial)
First, make cupcakes. Stir the milk and corn oil until emulsified.
Step 1
Sift in the low flour, draw a word and mix well.
Second step
Add egg yolk
Third step
Stir until it becomes smooth and delicate.
Fourth step
Add fine sugar to the egg white in three times and send it to the small sharp corner for dry foaming.
Step five
First, mix one-third of the egg white cream.
Step 6
Mix well with the remaining meringue.
Step 7
Squeeze into six molds, and the batter will be squeezed until the mold is seven or eight minutes full. This recipe can make six large cupcakes.
Step 8
Send it into the preheated oven and see the temperature!
The actual temperature of each oven is different. The temperature is for reference only.
Step 9
Take it out of the oven and let it cool.
Step 10
Next, prepare the part decorated with cream.
Step 1 1
Stir the cream and sugar together until it doesn't flow.
Step 12
Then take out two small portions of cream.
Step 13
Turn them red respectively.
Step 14
And pink
Step 15
When you are ready, you can open the concave shape.
Step 16
Squeeze a circle of cream with a medium circular mounting nozzle.
Step 17
Squeeze the small mouth of the paper bag and draw Christmas fur balls.
Step 18
Sprinkle with coconut milk
Step 19
Pink cream, draw Santa's face
Step 20
Squeeze a circle of cream with a round medium installation nozzle and put half a strawberry on it.
Step 2 1
Draw eyes with melted chocolate.
Step 22
Medium-sized piping, painted with a hat edge.