Cream rose cupcake

2024-05-17 03:00:01 595

Cream rose cupcake
Today's frosting uses a recipe from Norway, which is more suitable for lazy people like me who are afraid of trouble. There are only four ingredients: milk, flour, butter, and sugar powder, and there is no need to control the temperature. I personally feel that the amount of sugar powder in the cream cream can be further reduced, it's a bit sweet...

Details of ingredients

  • Eggs3 pieces
  • Low gluten flour50 grams
  • milk30 milliliters
  • edible oil30 milliliters
  • Fine sugar60g (20g in egg yolk and 40g in protein)
  • milk100 milliliters (cream cream)
  • flour1 tablespoon
  • Unsalted Butter 150 grams
  • Sugar powder100 grams

Technique

  • difficultySimple
  • workmanshiproast
  • tasteSweetness
  • timean hour

Steps to make Cream rose cupcake

  • 1. Add fine sugar to the egg yolk and beat with an egg beater until the color becomes slightly lighter
  • 2. Add cooking oil and stir while adding
  • 3. Add milk and stir while adding
  • 4. Sun in low powder
  • 5. Stir until there are no particles for later use
  • 6. Put the protein into a deep bowl without oil or water, stir with an electric egg beater until large bubbles appear, and add 1/3 of fine sugar
  • 7. Stir until it turns into small bubbles, then add 1/3 of fine sugar
  • 8. After the pattern appears, add the remaining 1/3 of fine sugar
  • 9. Continue stirring until the short and upright pointed corners can be pulled out
  • 10. Add 1/3 of the protein to the egg yolk batter and stir evenly with a rubber scraper. We cannot draw circles and stir here to avoid defoaming
  • 11. Add 1/3 of the protein to the egg yolk batter and stir evenly with a rubber scraper.
  • 12. Pour the egg yolk batter back into the egg whites bowl and mix well with the remaining 1/3 of the egg whites
  • 13. Divide into paper cups
  • 14. Preheat the oven to 160 degrees, heat the middle layer up and down for about 20 minutes
  • 15. Add flour to the milk and heat it slowly over low heat
  • 16. Stir until a paste is formed and let it cool off the heat
  • 17. Soften butter at room temperature and beat with powdered sugar
  • 18. Pour in cooled milk batter
  • 19. Use a toothpick to take an appropriate amount of color cream of your favorite color for color adjustment
  • 20. Put it into a flower mounting bag and use a 2D flower mounting head to rotate the flower mounting outward from the center. I sprinkled some of the remaining colored candy at home.
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