Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 80g ) | Eggs ( 4 ) |
lemon juice ( a few drops ) | White sugar ( 50 grams ) |
Whipping cream ( 200g ) |
How to make cream cupcakes
1.Crack the eggs into an oil-free and water-free basin!
2.Put a basin of warm water under the eggs, and add a few drops of lemon juice or white vinegar into the eggs.Add the sugar in three batches!
3.Use an electric egg beater to beat at high speed until the egg liquid is thick and low.The egg batter will not disappear easily!
4. Sift the low-gluten flour into the egg batter twice!
5. Stir evenly from bottom to top!
6.Pour into the paper cup to 70-80% full!
7. Preheat the oven to 160 degrees for five minutes in advance, bake the middle rack at 160 degrees for 20 minutes, and take it out to dry cold!
8. Add sugar to the refrigerated whipping cream!
9. Use an electric beater to beat until there are clear lines and put it into a piping bag!
10. Use the big rose nozzle to squeeze out the pattern!
11.Sprinkle some sugar needles for decoration, and the cream cake is finished!
12.Finished picture!
Tips
Eggs should be beaten at room temperature.If they are eggs from the refrigerator, they should be taken out two hours in advance to warm up.Put a basin of warm water underneath to make them easier to beat.If you want the cake to be more delicate and fluffy, sift the flour twice!
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