Deer paper cupcakes

1. Dark chocolate melts over water.

2. Use a piping bag to squeeze out the antlers, eyebrows, nose, and eyes of the elk, and air dry them for later use.

3. Separate egg yolk and egg white.

4. Add milk and oil to the egg yolk and stir until there is no oil star.

5. Sift in flour.

6. Stir until there is no dry powder (or use an egg beater to beat for a few seconds).

7. Add white sugar to the egg whites in three portions (beat with hot water at 70 degrees Celsius) until they form a hard foam state. Lift the egg beater to create a firm triangular shape (use an electric mixer to beat first for one minute, then fifth for six minutes, and finally first for one minute).

8. Whipped protein cream.

9. Take 1/3 of the egg white cream and mix it evenly into the egg yolk paste, or use a knife cutting method to mix it evenly (do not stir in circles to avoid defoaming).

10. Mix evenly.

11. Pour the mixed batter into the remaining protein cream and mix evenly or knife cut (also do not mix in circles).

12. Mix the cake batter.

13. Scoop the cake batter into a paper cup (7 points full).

14. Place it in a preheated oven at 180 degrees Celsius, in the middle layer, and bake for 30 minutes.

15. The paper cupcake is ready, let it cool.

16. Take out the light cream from the refrigerator, add sugar and cocoa powder, and beat well.

17. Fill a cupcake with whipped cocoa butter, insert the horns, eyes, mouth, and nose.