Little Sheep Paper Cup Cake

1. Mix the water malt, whole eggs, and sugar in a bowl and stir slightly (do not beat)

2. Put the basin into hot water and stir it separately until the temperature reaches 40 degrees Celsius before removing it

3. Use the egg beater to beat the egg mixture at high speed. If you see the egg mixture turn white, use the beater to pick it up and draw an eight character line. If the eight character line disappears immediately, continue beating for 20 to 30 seconds. If the word is still clear after writing, it means it has been beaten

4. Sift in flour at once and mix well

5. The melted milk butter liquid is sprinkled around the batter with a rubber knife and stirred continuously. After stirring, the batter becomes shiny

6. Put the cake batter into a piping bag and squeeze it into a paper cup until it is 8-9 minutes full (this recipe has just been made into 12 large molds)

Bake in an oven at 7.160 degrees Celsius for 30-35 minutes

8. Use a chocolate pen to squeeze out the shape of a sheep's horn on an oiled paper. Melt the white chocolate and squeeze out a small round shape. Refrigerate and set.

9. Cream cheese and butter soften at room temperature, add powdered sugar and mix well.

10. Then dig a spoonful of cheese cream.

11. Cover the surface of the small cake, gently smooth and round it, and refrigerate to shape it

12. Dip chocolate beans into your eyes and white chocolate into your nose

13. Whip light cream with powdered sugar and put it in a piping bag

14. Leave space for the face of the little lamb, use a piping nozzle to squeeze out small curls, and finally decorate with sheep horns.