Ask for introduction: the practice of cupcakes

I prefer small cupcakes to the whole cream cake. Even if I steal it myself, it won't affect sharing it with my friends, and it's more convenient to carry.

This sponge cake is very suitable for decorating flowers. It can bear the weight without being too strong, and it tastes good. This is my favorite one. Simply decorate it with cream and blueberries and it will become beautiful in an instant.

Materials:

Eggs, 2 fine sugar, 60 grams of low-gluten flour, 75 grams of butter, 23 grams of milk, 38 grams.

Exercise:

1. Put butter and milk in a small bowl and melt in water. (You can also put it in the microwave oven for heating. )

2. Beat the egg white until it is rough and white, add 1/3 sugar and continue to send it at high speed. Add the remaining sugar twice and stir until dry and foaming. (Raise the whisk to expose the small sharp corner) Then add an egg yolk several times and mix well.

3. Sift in the flour.

4. Stir until there is no dry powder.

5. Add the mixture of butter and milk and stir until the batter is shiny.

6. Scoop the batter into the mold until it is 89% full. Don't force, don't waste. I used two paper cups to hold extra batter.

7. Bake in a preheated oven 165 degrees for 25 minutes. Take it out to cool immediately after baking.

Finally, pour the whipped cream and blueberry sauce into the cup. Send it out at low speed, put it in a paper bag, cut a small mouth and squeeze it on the cooled cake, and decorate it with some blueberries.

Ye Yi cuisine, a senior nutritionist, shares everything about eating. Let's live a simple life and cook happily together! You are also welcome to pay attention, forward, comment and criticize.