Cupcake bottom material: low gluten flour 55g, 3 eggs, sugar 45g, salad oil 30g, milk 30g
Cream ingredients: butter 40g, sugar powder 80g, milk 12g, vanilla essence 2 drops
Strawberry Cupcake
1. Separation of egg yolk and egg white
2. Add 20g sugar to egg yolk and stir well
3. Add salad oil
4. Continue to add milk and stir well
5. Sift in low flour
6. Stir well with egg beater and set aside
7. Add sugar to the egg white three times and beat with electric beater
8. Mix the egg yolk and egg white. Stir well with a scraper
9. Paper mold in silicone mold
10. Spoon the batter into the mold, about eight minutes full
11. Put into the oven preheated 170 degrees and bake for about 20 minutes
12. Soften the butter at room temperature and add sugar powder to beat until the color is lighter and the volume is enlarged
13. Add milk and vanilla and continue to beat until you can set flowers
14. Put the cream into the mounting bag and squeeze the cream on the cake with the mounting mouth
Little swallow nags:
In the butter cream, if you change the milk into the same amount of lemon juice, it will become lemon cream. If you change the milk into mango juice, it will become Mango Cream. You can choose according to your preference
If you think the cream tastes heavy, you can also use light cream directly
3. When baking the cake, you should adjust it freely according to your oven time, about 15-20 minutes, insert the toothpick, and pull it out without paste adhesion
