The recipe for note cupcake
How to make note cups?Eggs Flour Delicious? Actually, note cupcakes are not complicated to make; just follow the recipe below.Recipe Prepare all the ingredients and tools needed for making note cupcakes, then proceed step by step, and you will definitely learn how to make them, creating your own delicious treat!
Note cupcakes Ingredients introduction
Main ingredients:
Low-gluten flour (40 grams) Eggs (2 (120 grams)) Plant oil(10 grams) White sugar (30 grams) Milk (30 grams) White chocolate Black chocolate(appropriate amount) Silver needles and silver pearls(appropriate amount)Lemon juice (a few drops) Steps for making note cupcakes:
Prepare all the required ingredients.
1. Separate egg yolks and whites, ensuring the white container is free of water and oil.
2.Egg yolks,egg whites separation; make sure the white container is dry and oil-free.
3. Beat the egg yolks to combine them.
4. Add plant oil and mix well.
5. Add 10 grams of white sugar, milk, and mix thoroughly.
6. Sift in low-gluten flour.
7. Gently stir until no lumps remain.
8. Add a few drops of lemon juice.
9. Gradually add the remaining white sugar, adding 1/3 at a time as the whites start to form foams.
10. Continue mixing until fine foam forms and add another 1/3 sugar.
11. Mix until patterns appear and add the final 1/3 sugar.
12. Mix until soft peaks form; do not overmix, or the cake will crack.
13. Take 1/3 of the beaten whites and mix into the egg yolk mixture gently from bottom to top without circling.
14. Similarly, add the remaining whites and mix in the same manner.
15. Fill the cupcake liners with the batter, leaving about 80% full.
16. Place them in a preheated oven at 150 degrees Celsius on the middle rack for 60 minutes or until golden.
（The specific time may vary depending on your oven.)17. Remove and let cool. 18. Melt white and black chocolate separately using warm water.19. Use white chocolate to draw the musical notes, allowing it to dry.
20. Use black chocolate to draw the notes.
21. The finished product.
22. Tips:
1. Ensure the white container is free of water and oil for proper beating.
2. Beat the whites until soft peaks form; overmixing will cause cracks in the cake.
23. Mix the batter gently from bottom to top without circling, as this can cause deflation.
4. The specific baking time may vary based on your oven's characteristics.
Then it will be hard to whip.
2. Whip the egg whites until they form small hooks, do not over-whip, otherwise the cake will crack.
3. Batter should be folded from bottom to top, avoid circular motions, to prevent deflation.
4. Time depends on your oven's characteristics.
