Halloween simulation brain cake

1. Preheat the oven and heat it up and down simultaneously at 165 degrees Celsius for 10 minutes. At the same time, prepare the ingredients for making cupcakes, preferably eggs at room temperature.

2. Pour the eggs and fine sugar into the stainless steel mixing bucket of the Changdi CF-6001 chef's machine.

3. Install the mixing bucket onto the chef's machine, install the mesh egg beater, select the 4th gear to start beating the whole eggs, and switch to the 5th gear halfway. The difference between this chef's machine and other chef's machines is that gears 1-3 are used for mixing noodles, and gears 4-6 are used for beating eggs and stirring.

4. About 3-5 minutes, the whole egg has been beaten until the color turns white and the volume expands three times. The egg liquid dripping from the beater will not dissolve and disappear quickly. At this point, the whole egg has already been beaten. Compared to ordinary handheld egg beaters, it takes less time and the beating effect is also easy to observe. In addition, the noise is not too loud, and the chassis can be directly attached to the table. There is no shaking in the 4-5 gears, so you can use it with confidence.

5. Sieve the low gluten powder into the egg mixture.

6. Gently stir from the bottom until there is no dry powder on the surface, then pour in corn oil along the edge of the bowl and mix well.

7. Put it into a cutting and decorating bag, squeeze it into the cupcake mold, and it should be 80% full. If using a soft paper tray, it needs to be used in conjunction with a metal mold.

8. Place the middle layer of the preheated oven over 165 degrees Celsius and bake for about 15 minutes. The actual furnace temperature of different ovens varies, please adjust according to the situation.

9. While baking the bottom of the cake, take out the flipped sugar from the refrigerator and mix well with a toothpick dipped in a little pink pigment.

10. Take a piece of flipped sugar skin, rub it into a uniform thin strip, and set it aside for later use.

11. Take out the baked cupcake and let it cool to room temperature.

12. Roll out a small piece of sugar flipper into a thin slice and use a mold to create a circular slice that is suitable for the diameter of the cupcake.

13. Cover the top of the cupcake with a circle and smooth the edges. You can brush a little water on the top of the cupcake to make it fit more tightly.

14. Place the kneaded strip on top and brush the bottom with a little water to bond.

15. The entire surface is decorated like this.

16. Dilute the red food coloring or simulated plasma with a little water, and brush the color with a brush.