Bear Cup Cake

Cupcakes (eggs) 3	Milk 30g
Corn oil 30g	Low gluten flour 60 grams
Sugar (egg yolk) 10 grams	Sugar (protein) 30g
Chocolate Cream (Dark Chocolate) 80g	Nestle Light Cream 250
Cocoa powder 4 grams	Nestlé Eagle Mark Condensed Milk Chocolate Flavor 10 grams

How to make bear cup cake

Step 1

Prepare the ingredients

Step 2

30g milk➕30g corn oil➕10g sugar, stir to emulsify and set aside

Step 3

Add egg yolk and mix well

Step 4

Sift the low-gluten flour in a Z-shape and mix until combined.

Step 5

Add sugar (30g) to the egg whites in 3 batches and beat with a whisk until wet peaks form.

Step 6

Add the beaten egg whites into the cake batter in batches and stir with a Z-shape technique to prevent defoaming.

Step 7

The amount can be used to make nine paper cups, squeeze them into nine-tenths of the cup, and it will be more beautiful when baked.

Step 8

Preheat the oven to 140°C in advance, put the cupcakes in and bake for 30-40 minutes

Step 9

Remove from the oven and let cool naturally

Step 10

chocolate cream Prepare 250 grams of Nestlé whipping cream, 80g dark chocolate, 4 grams of cocoa powder, Nestlé Eagle Mark Condensed Milk Chocolate Flavor 10g, Chocolate needs to be chopped in advance

Step 11

Nestlé whipping cream mix all the ingredients and melt over low heatgram

Step 12

After cooling, refrigerate for 4 hours and set aside. Nestlé whipping cream can be whipped to a feathery state.

Step 13

Decorate the cake into a bear shape and it’s done Bear Cup Cake Cooking Tips

Nestle whipping cream can be stored at room temperature. There is no waste in small jar packaging. Milky but not sweet, Nestlé Eagle Mark condensed milk can be used with desserts. Make drinks, children like the cocoa flavor of chocolate