Cupcakes: Eggs 3
Milk 35 grams Corn oil 20 grams
Low gluten flour 55 grams Lemon juice or white vinegar A few drops
Fine sugar (for beating egg whites) 30g Surface decoration:
Nestle Light Cream 180g Fine sugar 10 grams
cartoon marshmallow 8 Cookies or fruit Appropriate amount
How to make small cream cakes #tasting the French romance on the tip of the tongue#cute cream Illustration of how to make small cakes 1

Step 1

Separate the egg whites and yolks in advance. The bowl containing the egg whites must be oil-free and water-free. You can put the egg whites in the refrigerator to chill first. Pour the milk and corn oil into a large bowl. Stir evenly until it becomes white and cloudy. The emulsification in this step allows the milk and corn oil to completely blend. #tasting of French romance on the tip of the tongue#Illustration of how to make cute little cream cakes 2

Step 2

Add sifted low-gluten flour # taste the French romance on the tip of the tongue#cute cream Illustration of how to make small cakes 3

Step 3

Mix well until there is no obvious dry powder. Do not over mix. # taste the French romance on the tip of the tongue#cute cream Illustration of how to make small cakes 4

Step 4

Start adding egg yolks to the batter#tasting of French romance on the tip of the tongue#cute cream Illustration of how to make small cakes 5

Step 5

You can use the Z-shape method or the stirring method. The egg yolk paste mixed with the post-egg method will be smooth and smooth without particles. #tasting the French romance on the tip of the tongue#cute cream Illustration of how to make small cakes 6

Step 6

At this time preheat the oven to 155 degrees. Start beating the egg whites. Add two or three drops of lemon juice or white vinegar to the egg whites. The sugar can be added in batches. Of course, the amount of sugar in this recipe is small, so you can add it all at once. As long as you are used to whipping protein, it is generally recommended for novices to add it in batches. Generally use low speed - medium high speed - low speed to beat egg whites. Of course, the power of the egg beater also determines the beating time and speed. Beating depends on personal habits. What I said is only for reference for novices. To make cupcakes, you only need to beat the egg whites to the hooked state as shown in the picture above, which is called moist foaming. It is the same as when we usually make cake rolls. There is no need to beat the egg whites to the very hard state of chiffon cakes. .# taste the French romance on the tip of the tongue#cute cream Illustration of how to make small cakes 7

Step 7

Put 1/3 of the meringue into the egg yolk batter, and draw the spatula from the two o'clock direction to the eight o'clock direction (the direction of the stroke is just to give a general direction for novices. If you often make cakes, you can follow this You can do it in your own way, as long as you don't over-stir the stick and it will not cause defoaming), then stir it from the bottom up, don't stir in circles. #tasting the French romance on the tip of the tongue#cute cream Illustration of how to make small cakes 8

Step 8

Then pour the mixed batter back into the remaining egg whites # savor the French romance on the tip of the tongue# Illustration of how to make cute little cream cakes 9

Step 9

Stir again to form a cake batter. #tasting of French romance on the tip of the tongue#cute cream Illustration of how to make small cakes 10

Step 10

Put the cake batter into paper cups #tasting the French romance on the tip of the tongue#cute cream Illustration of how to make small cakes 11

Step 11

Place in a fully preheated oven, bake at 130 degrees for 20 minutes on the middle and lower racks, then turn to 150 degrees and bake for 10 minutes. Please adjust the time and temperature according to the actual conditions of your personal oven.# taste the French romance on the tip of the tongue#cute cream Illustration of how to make small cakes 12

Step 12

I really like this healing moment~ # taste the French romance on the tip of the tongue#cute cream Illustration of how to make small cakes 13

Step 13

Take it out of the oven and let it cool. I never make paper cups upside down. If you think which way is more suitable for you, you can choose it. #tasting the French romance on the tip of the tongue#Illustration of how to make cute little cream cakes 14

Step 14

Add 10 grams of fine sugar to 180 grams of Nestlé whipping cream. # taste the French romance on the tip of the tongue#cute cream Illustration of how to make small cakes 15

Step 15

If you are a novice in whipping, it is recommended to use low or medium speed. It is not recommended to use high speed directly, because it is easy to over-beat if the condition is not good, causing oil and water to separate. Generally, novices can beat the cream at a low speed until it starts to feel a little weight-bearing and is slightly softer than the dough. You can stop the egg beater, and then use a spatula to stir all the cream evenly. Use a spatula to stir evenly, then turn on low speed and beat until it reaches the required decorating state of about 9 minutes. # taste the French romance on the tip of the tongue#cute cream Illustration of how to make small cakes 16

Step 16

Put the whipped cream into a piping bag. Remember to put the piping nozzle on the piping bag in advance, and pipe the shapes you like on the surface of the cupcakes. #tasting the French romance on the tip of the tongue#cute cream Illustration of how to make small cakes 17

Step 17

Nestlé Light Cream has a rich flavor, smooth texture, and is delicious but not greasy. #tasting the French romance on the tip of the tongue#cute cream Illustration of how to make small cakes 18

Step 18

You can choose the accessories you like, or you can choose not to use them if they are not available. A cute and cute baby-coaxing series, come check it out together! Cream cake cooking tips

Just beat the cupcake egg whites until they are wet and frothy, just like making cake rolls. Don’t beat them too hard. If they are too hard, they will easily crack when baking. Even if the surface of this cake cracks after you bake it, it will not affect the beauty of the cake because the surface needs to be decorated. Please adjust the time and temperature according to the actual conditions of your personal oven.