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|
Step 1: Put in corn oil and milk.
Step 2: Stir well until emulsified.
Step 3: Low-gluten flour and beet powder are sieved into the oil milk mixture and stirred until no dry powder.
Step 4: Put in the egg yolks.
Step 5: Stir until smooth paste.
Step 6: 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.
Step 7: Mix egg whites with egg yolk paste and stir well.
Step 8: The egg yolk paste is placed in a pastry bag and squeezes into round cupcake molds.
Step 9: 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.
Step 10: Immediately after the oven is taken out, take out the cake mold and let it cool.
Step 11: Add a little orange food coloring to the white flower paste, and knead it evenly to form a ball of different sizes.
Step 12: Use a pastry cutter to cut out the shape of the pumpkin.
Step 13: Greep flower paste makes flower tendrils and leaves, and brown flower paste makes the stems.
Step 14: 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.
Step 15: Dig a small hole in the middle of the cake and squeeze the pumpkin puree into it.
Step 16: Squeeze all the cakes.
Step 17: 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.
Step 18: Decorate on the cake.
Step 19: Place the pumpkins as you like.
Halloween pumpkin cupcake is ready!