How to make cream cup cake

Do you salivate every time you see a food show on TV? But when I wanted to follow along, I found that the show had already ended. Don’t be discouraged, today I will teach you the specific steps of making cream cup cake.

1. Take out the eggs that have been refrigerated overnight, separate the egg whites and egg whites, and place them in oil-free and water-free bowls. Add yogurt to the egg yolk and beat with a hand whisk

2.121 Use an electric whisk to beat the oil and water at low speed until they are mixed.

3.212 Then add corn oil

4.1 You can use an electric whisk to beat at low speed until you no longer see any dry powder.

5.2 Sift the flour into the egg yolk paste three times, stir in a clockwise circle to avoid stirring the flour to make it gluten-free.

6.1 Add a small spoon of corn starch

7.2 Add a few drops of white vinegar to the egg whites

8. Beat at low speed to make fish eye bubbles, add one third of white sugar and beat at low speed

9. When the egg whites become fine, add one-third of white sugar and beat at medium speed

10. When the egg whites start to show obvious lines, add the last one-third of sugar and beat at low speed.

11. Beat the egg whites until they are pointed and dry.

12. Scoop one-third of the egg white into the egg yolk paste and stir evenly

13. Mix the remaining ingredients in the same way

14. Pour into the mold and shake it gently a few times. Preheat the oven and bake at 150 degrees for 20 minutes

15. Install the nozzle

16. Take out the refrigerated whipped cream, add two spoons of white sugar, and beat it until it has slightly curved corners and can be put into the piping bag

The world is so big, there are so many restaurants, and naturally there are many flavors of cream cupcakes. But no one tastes the same as the one you make yourself, so try it now.