If you don’t understand the process, please contact “Hongma Pro-Bake”.
low gluten flour
Halloween cupcakes, fun and spooky ways to do a family baking class
(a) The egg white is separated from the yolk and all containers must be free of water droplets.
Cupcake (medium) recipe in quantities of 8.
Mix well with oil and milk, add flour, sieve and mix well to show no particles.
Just no particles, like in the picture.
Add the egg yolks and mix with a “Z” motion, that’s the main thing.
The batter is not too thin or too thick, and the condition is as shown in the picture.
Drizzle in the lemon juice, finely granulated sugar three times, and whip the egg whites until little pointy corners appear just fine. Ask me about the video if you don’t understand.
Beat the egg white to 90 percent, sharp-edged and straight.
Pour in 1/3 of the egg white until the yolks are semi-evenly distributed, stirring well until the batter is smooth and glossy.
Place in a piping bag, cut a slit and slowly squeeze into a paper cup, 8 minutes full.
Place in the preheated oven at the following time temperature
When baked, shake the pan and turn it upside down.
Whip cream with orange coloring or pumpkin puree and using a #8 piping tip, squeeze out in a circular motion, pushing upward.
Put half a slice of Oreo, stick some whipped cream on the cookie, and put Hershey’s chocolate on it. Put two sugar bead eyes on it.
Change the style slightly on top of the cupcakes and use your babies’ imagination to make different styles!
Happy Halloween to the little ones 🙂