Halloween is coming, to make pumpkin cupcakes, good-looking and delicious.
List of ingredients
|Low-gluten flour50g||Beet powder15g|
|Lemon juice4drops||Light milk300g|
|Castor sugar30g||Pumpkin puree200g|
|Food coloringa little||Flower paste100g|
Put in corn oil and milk.
Stir well until emulsified.
Low-gluten flour and beet powder are sieved into the oil milk mixture and stirred until no dry powder.
Put in the egg yolks.
Stir until smooth paste.
Place egg whites in mixing bowl and drop in lemon juice. Add Castor sugar into the egg whites three times and stir until dry foaming.
Mix egg whites with egg yolk paste and stir well.
The egg yolk paste is placed in a pastry bag and squeezes into round cupcake molds.
Preheat oven 150 degrees, place the cake molds in the middle position. Roast at 130 degrees for 25 minutes, turn 160 degrees for 7-10 minutes.
Immediately after the oven is taken out, take out the cake mold and let it cool.
Add a little orange food coloring to the white flower paste, and knead it evenly to form a ball of different sizes.
Use a pastry cutter to cut out the shape of the pumpkin.
Greep flower paste makes flower tendrils and leaves, and brown flower paste makes the stems.
The pumpkin slices are steamed, and the appropriate amount of milk is added to make the pumpkin puree, which is placed in a pastry bag.
Dig a small hole in the middle of the cake and squeeze the pumpkin puree into it.
Squeeze all the cakes.
Pack 8 toothed nozzle in the pastry bag, add castor sugar to light cream, stir until it is a decorative state, and put it into the pastry bag.
Decorate on the cake.
Place the pumpkins as you like.
Halloween pumpkin cupcake is ready!