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Views: 30 Author: Site Editor Publish Time: 2024-03-22 Origin: Site
If you want to try a delicious dessert, I highly recommend the Creamy Strawberry Cupcakes. This cake has a dense, sweet and delicious texture. The cake is light in body. With the cream and fresh strawberries on top, it is simply a feast for your taste buds! Whether it is as a snack for afternoon tea or as a dessert for celebrations, it can bring you endless enjoyment. Give it a try, you'll be hooked!
Cake Embryo Part
Materials
Low gluten flour 90g
Five eggs (average 60g each)
Pure milk 45g
Corn oil 45g
60g fine sugar
(15g added egg yolk/45g beaten egg white)
Cream Topping
Light cream 250ml
20~25g fine sugar
Cake Embryo Part
① Prepare two basins without water and oil, and separate the egg yolks and egg whites.
②Add 15g white sugar, 45g milk and 45g corn oil to the egg yolk, mix well with water and oil, and stir evenly.
③Sift in 90g of low-gluten flour and stir evenly in a zigzag shape.
④Add the egg whites into the egg whites in three batches, and beat until there are stiff little peaks when lifted up, and the egg whites will not slide down when the bowl is turned upside down.
⑤Put one-third of the beaten egg whites into the egg yolk paste and stir evenly. Then pour the mixture into the other two-thirds of the egg whites, stir evenly, put it into a piping bag, and squeeze it into the paper cup for about eight minutes. Full (the portion can hold about 12-14 people)
⑥ Preheat the oven to 150 degrees for 5 minutes in advance, then set the upper and lower oven tubes to 130 degrees for 25 minutes, and then use the upper and lower oven tubes to 150 degrees for 20 minutes. The specific needs will be adjusted according to the temperament of your own oven.
Cream Topping
① Whip the cream and add the sugar in three batches. When obvious lines are observed, lower the speed and beat until it is lifted for about eight minutes.
②Put it into a piping bag and decorate it, then place the strawberries on it.