"Children's Favorite Cake First Choose Sugar Cup Cake"

Category: Sugar cake

"Children's Favorite Cake First Choose Sugar Cup Cake"

Efficacy:

"Kindergarten children in kindergarten will always eat a variety of cake dessert afternoon tea, and kindergarten teachers will always choose those good-looking, high-value and delicious cakes for children to choose. This is a grand introduction to children's favorite method of turning sugar cupcakes. We need to prepare a series of materials and ingredients. We can choose the right materials according to different tastes and hobbies of each person. Turn sugar cupcakes have high color value and delicious taste. They can attract children's eyes and stimulate taste buds visually. Let me teach you how to make them.

Are you ready to create something delicious? Follow me!

Preparing food ingredients
Preparing seasonings
Tips:

1. Choosing the pigments to make the turning sugar cake is better to choose the imported pigments so that the quality and safety of the cake are more guaranteed. 2. According to each person's hobbies and tastes, we can choose different patterns to decorate and beautify the inverted sugar cupcakes to make the cakes have various shapes. []

STEPS: Procedures for turning sugar cupcakes
  • 1. First, cut the prepared butter into pieces, mash the dark chocolate and light butter and stir each other in a bowl until it dissolves into a liquid. Separate the yolk from the egg white and add the yolk into the bowl three times. Stir evenly and set aside.

    1. First, cut the prepared butter into pieces, mash the dark chocolate and light butter and stir each other in a bowl until it dissolves into a liquid. Separate the yolk from the egg white and add the yolk into the bowl three times. Stir evenly and set aside.

  • 2. Add sugar 3-4 times in the bowl and whisk with a manual whisker until the effect shown in the left picture stops whisking. According to the whisker whisker effect, control the strength and speed of whisking.

    2. Add sugar 3-4 times in the bowl and whisk with a manual whisker until the effect shown in the left picture stops whisking. According to the whisker whisker effect, control the strength and speed of whisking.

  • 3. Then take a third of the beaten egg white and add it to the yolk paste. Cut and mix it evenly with a knife, then pour it into the protein frost. Continue to mix and mix the mixed low-powder and cocoa powder evenly.

    3. Then take a third of the beaten egg white and add it to the yolk paste. Cut and mix it evenly with a knife, then pour it into the protein frost. Continue to mix and mix the mixed low-powder and cocoa powder evenly.

  • 4. Fill the chocolate batter in the mounting bag and pour it into the cake cup. Just pour it into the cup with 7-8 cents full. Bake it in a preheated 150 degree oven for about 20 minutes, then take it out and cool it.

    4. Fill the chocolate batter in the mounting bag and pour it into the cake cup. Just pour it into the cup with 7-8 cents full. Bake it in a preheated 150 degree oven for about 20 minutes, then take it out and cool it.

  • 5. Whip the egg white with a whisker at high speed, then slowly whisk it with sugar powder, and then add your favorite pigment into the corn syrup for about 5-8 minutes. Mix and stir it into the mounting bag for reserve. The effect is as shown on the left.

    5. Whip the egg white with a whisker at high speed, then slowly whisk it with sugar powder, and then add your favorite pigment into the corn syrup for about 5-8 minutes. Mix and stir it into the mounting bag for reserve. The effect is as shown on the left.

  • 6. Knead the prepared turning sugar paste and add the color you like. Roll the paste with a rolling pin and press it into the pattern shown in the left picture. Similarly, add the turning sugar paste into the green color and choose the turning sugar mould you like. Take out the pattern and stick it to the turning sugar skin.

    6. Knead the prepared turning sugar paste and add the color you like. Roll the paste with a rolling pin and press it into the pattern shown in the left picture. Similarly, add the turning sugar paste into the green color and choose the turning sugar mould you like. Take out the pattern and stick it to the turning sugar skin.

  • 7. After softening the salt-free butter placed in the room, add the sugar powder and beat it with an egg beater. Spread a thin layer on the surface of the cake, then cover it with the newly decorated turning sugar skin and flatten the surrounding area.

    7. After softening the salt-free butter placed in the room, add the sugar powder and beat it with an egg beater. Spread a thin layer on the surface of the cake, then cover it with the newly decorated turning sugar skin and flatten the surrounding area.

  • 8. Finally, put decorative sugar beads on the decorated turning sugar cake and evenly spread them around the cake. According to each person's preferences, choose different patterns to decorate turning sugar cupcakes.

    8. Finally, put decorative sugar beads on the decorated turning sugar cake and evenly spread them around the cake. According to each person's preferences, choose different patterns to decorate turning sugar cupcakes.

Here is another SECRET: Nutritional Secret Language

1. Sugar cupcakes contain abundant protein and sugar, which can provide people with the nutrients they need every day in time, promote people's physical fitness, enhance people's visual effect, and promote children's practical ability in the process of making cakes. They are also conducive to children's growth and nutritional development. Children's childhood leaves good memories, suitable for children's nutritional growth and development of the population to eat.

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