Exclusive Cupcake

Name: Exclusive Cupcake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 5 piece Egg; 90 g low-gluten flour; 45 g Milk; 40 g Edible oil; 50 g white sugar; a few drops Lemon juice; 10 g Cornstarch; 200 g cream; 14 g white sugar

Easy and satisfying, Exclusive Cupcake uses egg, low-gluten flour and milk and is baked until light, fluffy and golden. A great choice for family gatherings or a weekend treat.

1 hrNewMedium Baking Roast Sweet & Fragrant

Instructions

1
Mix and beat the egg yolk, milk, and oil until emulsified.
2
Weigh the flour.
3
Sift.
4
Stir evenly in a Z-shaped motion, and at this time, preheat the oven first.
5
Add a few drops of lemon juice to the egg white.
6
Beat until large bubbles form, then add one-third of the sugar (50 grams of sugar).
7
After the bubbles become delicate, add one-third of the sugar.
8
More delicate, when the volume increases, add the last one-third of the sugar and 10 starch.
9
Continue whipping until it forms peaks.
10
Take a portion of the meringue and add it to the egg yolk batter, folding it evenly.
11
Pour it back into the original meringue bowl and continue folding until evenly mixed.
12
Use a piping bag to put the batter into the cups.
13
First, roast at 130 degrees with both top and bottom heat for 30 minutes, then switch to 150 degrees and roast for 10 minutes, then take out and let cool.
14
Whip the cream and white sugar at a ratio of 100:7, using 200 grams of cream and 14 grams of white sugar.
15
Beat until it forms hook-like shapes.
16
Squeeze the buttercream piping bag at the rim of the cup.
17
Then add some cookies or something we have at home to decorate it.