How to make lemon cupcakes parent practice under the kitchen

Updated on Kitchen 2024-03-28
1 answers
  1. Anonymous users2024-01-23

    Cupcakes. Difficulty: Pier Cutting (Beginner).

    Ingredients: 45 grams of cake flour.

    3 eggs.

    Pure milk 35 grams.

    Corn oil 20 grams.

    Whipping cream 200 g.

    Excipients: caster sugar 35 grams.

    Icing sugar 8 grams.

    Steps:1The egg whites and egg yolks are separated and put into oil-free and water-free containers.

    2.Mix the corn oil with the milk, add the egg yolk and beat well with an egg whip.

    3.Sift in the low powder and beat with an egg whip until there is no dry powder.

    4.Add a few drops of lemon juice or white vinegar to the egg whites, add caster sugar, and beat with an electric whisk at low speed until wet foaming (i.e., lift the whisk with a small upright hook).

    5.Add one-third of the meringue to the egg yolk paste and mix well.

    6.Pour the batter into the remaining meringue and mix well with a spatula.

    7.Put the mixed cake ridge paste into a piping bag, divide it into paper cups, fill it for 8 minutes, and shake it a few times to make a large bubble.

    8.Transfer to the middle layer of the preheated oven and heat at 150 degrees for 30 minutes.

    9.Bake and let cool.

    10.Add powdered sugar to the whipping cream, beat on low speed to 8 portions, and mix well with a spatula.

    11.Put the whipped cream into a piping bag with a 1M piping nozzle.

    12.Squeeze your favorite fancy on cupcakes and garnish them with sugar beads.

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