Succulent plant-based cupcake

2024-05-17 02:59:09 233

Many people like succulent plants and find them so cute. I also love them, so I made a few with Italian cream cream. This plant decoration is quite simple and suitable for beginners to practice. Moreover, the finished product has a good effect, and it won't feel uncomfortable to give it away. Cream cream has a good taste and tastes like ice cream. I didn't buy any additional tools for framing this time, I only used the existing tools in the ACA baking bag. I also DIY the flower mounting mouth and nail. In fact, as long as you carefully discover, there are many things around you that can be used as baking tools.

Details of ingredients

Eggs3 pieces
Low gluten flour80 grams
milk20 grams
sugar60 grams
vegetable oil20 grams
salt1 gram
butter125 grams
egg white50 grams
Fine sugar10 grams
water15 grams
Food colorants3 grams
Cocoa powder2 grams
Colorful beads5 grams
banana1 unit

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timean hour

Steps to make Succulent plant-based cupcake

1. First, place the paper cup on top of the mold and prepare it.
2. Place the egg beater in a warm water basin. Put three eggs and 60 grams of sugar into an egg beater and start the egg beater.
3. The whole egg is beaten slowly, so you need to be patient. Beat until the egg batter drips from the head of the egg beater does not easily disappear, that's it. Preheating oven 170 degrees
4. Sift the low gluten flour twice into the egg batter and cut until evenly mixed.
5. Mix the oil, milk, and salt in advance. Pour it into the egg batter twice and continue to cut and mix evenly. Avoid excessive stirring. Mixing for too long can easily cause the egg batter to lose its foam.
6. Pour the mixed egg batter into the decorative bag.
7. Squeeze into the paper cup until it is 80-90% full. Put into the preheated middle layer of the oven, heat up 170 and down 150 for 25 minutes. My ACA oven has a low heat. Everyone must adjust the baking time based on the temperature of their own oven.
8. Take out the baked cake and let it cool.
Next, make cream cream. First, cut 125 grams of butter into small pieces to soften, then beat with an egg beater until smooth and slightly white.
Add 10.50 grams of egg white to 10 grams of fine sugar and beat until 6.7 is dispensed. In a non flowing state, set aside.
Add 11.20 grams of fine sugar to 15 grams of water, heat over medium heat until the sugar water thickens and the surface is covered with small bubbles.
12. Pour the cooked sugar water into the egg white while it is hot and stir quickly until evenly mixed.
13. Pour the egg whites into the butter and beat.
14. At the beginning, it will be in the shape of tofu residue. Don't be afraid, continue stirring.
After playing for a few minutes, you will get a light and very smooth cream cream.
16. Divide the whipped cream into three parts, one more part and two less parts. The fact proves that there is a bit too much red and yellow in my picture. Later, we made some additional green ones. Add a few drops of red, yellow, and green food coloring to each cream and stir well. I only have red, blue, and yellow pigments, and the green color is mixed with yellow and blue, which looks quite beautiful and tender.
17. Share a method for making a homemade flower mounting mouth. Leave a little bit of the sharp corner of the disposable floral bag, stick it around with tape as shown in the picture, and use scissors to cut off a little bit of the small sharp corner. How much can be subtracted can be cut according to the size of the shape you need. Using the same method, different shapes of flower mounting tips can be made using different cutting methods when cutting.
18. Fill two disposable bags with red and yellow cream cream, respectively. My flower mounting nail is made by myself. Mount a small flower on the nail. You can frame a few more flowers. Put the framed flowers and oil paper in the refrigerator for a while, and the flowers will become hard, making it easier to remove.
19. Sift a layer of cocoa powder on top of the cupcake.
20. Trim the banana into the desired shape and apply a little cream cream to the bottom of the banana, sticking it to the middle of the cake.
21. Use a medium flower basket mouth. And put it into a decorative bag and add green cream cream.
22. First, apply a layer of cream on the flat surface of the banana with the flower tip.
23. Squeeze cream strips upwards from the bottom of the banana using the serrated side.
24. Insert the colored needle into the sphere as a small thorn for the plant.
25. Put the medium eight toothed chrysanthemum mouth into another decorative bag. Make another one.
26. Also, first apply a layer of cream on the surface of the banana, and then squeeze the flower pattern on the surface. When squeezing the pattern, you can press it down a bit and then lift the mounting nozzle. This way, the resulting pattern will look better.
27. You can also take a big jujube and directly squeeze it onto the surface to create a floral pattern. Use whatever materials you have at home as a base for the middle layer.
28. Take off the refrigerated cream flower and decorate it on the surface of the plant. The cute succulent plant cupcake is ready.
If you don't eat it immediately in summer, try to refrigerate it in the refrigerator, otherwise the cream cream will easily melt and affect the quality and pattern.
30. There are more succulent plant flower patterns waiting for you to discover.