玫瑰花杯子蛋糕
杯子蛋糕為優格杯子蛋糕,材料如下:
蛋黃 3個
蛋白 3個
優格 40克
沙拉油 40克
低筋麵粉 50克
鹽 2克
細砂糖 30克
檸檬汁 幾滴
放冰箱冷藏的豆沙,請先回溫再與奶油(butter)混合,否則太硬不好擠。
使用的花嘴:三能7066(花心打樁)
韓國花嘴124(玫瑰花)
韓國花嘴3號(配花)
韓國花嘴4號(配花)
惠爾通(wilton)352號(葉子)
裱花袋要用韓式裱花專用的加厚裱花袋。
Rose flower cup cake
The cup cakes are yogurt cup cakes, the ingredients are as follows:
3 egg yolks
3 egg whites
Yogurt 40g
Salad oil 40g
Low-gluten flour 50g
Salt 2g
30g caster sugar
A few drops of lemon juice
Put the bean paste in the refrigerator, warm it up and mix it with butter, otherwise it will be too hard to squeeze.
nozzle used: Sanneng 7066 (flower heart piling)
Korea nozzle 124 (rose)
Korea nozzle No. 3 (with flowers)
Korea nozzle No. 4 (with flowers)
Wilton nozzle NO. 352 (leaf)
For the piping bag, use a thicker piping bag special for Korean piping.
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