安家有女初长成。。。。。
今天是娜娜的生日，原本是没有准备生日蛋糕的，
因为问她想吃什么蛋糕？
她竟然反问，可以不要蛋糕，要妈妈裹的粽子？
为了回报宝贝懂得欣赏为娘的美味粽子，
安迪一早起来，给她裹了她钦点的粽子。
然后午饭过后，心血来潮，
临时来个薰衣草杯子蛋糕，
再挤上浪漫的紫，白双色奶油，
希望待会她回来，有个小惊喜，呵。。。呵。。。。
紫玫瑰。。。。。
白玫瑰。。。。。。
蛋糕体松软，组织细密，
淡淡的薰衣草香。。。。。。
紫色带花型的纸杯，
来自好姐妹，May,
收藏好一段日子了，
今天这带紫意的薰衣草蛋糕终于可以派上用场，
谢谢咯！
薰衣草杯子蛋糕
共做24杯
材料 ：
面糊
蛋黄 5个
盐 1/8 茶匙
粟米油 50克
薰衣草茶65克 （1茶匙薰衣草 + 70克滚水冲泡）
低筋面粉 110克
蛋白 5个
柠檬汁 1茶匙
细砂糖 80克
奶油装饰：
80克植物性鲜奶油
- 分两份，其中一份加入一滴食用紫色素，打发，随性挤花装饰。
做法：
1） 蛋黄+盐搅拌均匀。加入粟米油+薰衣茶
2） 筛入低筋面粉搅拌成均匀面糊。
3） 蛋白稍微打发，分次加入细砂糖打至湿性发泡。 （过程大约2分钟）
4) 把蛋白霜分次加入蛋黄面糊里用刮刀轻轻搅拌均匀。
5） 再倒入纸里，轻轻把空气敲出。
6） 烤箱预热170度，烘烤大约12分钟。
Lavender cupcakes
Yields 24 cups
Ingredients:
5 Egg Yolks
Pinch of Salt
50g Corn Oil
65g Lavender tea (mix 1tbsp dried lavender with 70g hot water)
110g Cake Flour(Low Gluten Flour), sifted
5 Egg Whites
80g Caster Sugar
1 tsp lemon juice
Decoration :
80g Topping cream
~ Divide into 2 portion, one portion add in a drop of edible purple coloring, beat both until smooth and pipe desired pattern on the top of the cupcakes.
Method:
1. Preheat oven to 170'C.
2. Beat yolksand salt with a hand whisk until slightly pale. Add corn oil and lavender tea. Stir well on each addition.
3. Add cake flour in 3 separate rounds. Use a spatula to mix until smooth and no lumps.
4. Beat egg whites until frothy. Add sugar in 3 separate rounds and beat until just under stiff peaks and glossy-looked. It is ready when you turn the bowl upside down, the egg whites should stay without falling.
5. Give a gentle stir to the egg yolk mixture. Fold 1/3 of egg whites into the yolk mixture. Then, pour it into the rest of the egg whites. Fold until just combined.
6. Pour into the cupcake liner, lift & drop the liner gently to remove air bubbles.
7. Bake at lower middle level for 12 minutes or until a cake tester comes out clean.
5 Egg Yolks
Pinch of Salt
50g Corn Oil
65g Lavender tea (mix 1tbsp dried lavender with 70g hot water)
110g Cake Flour(Low Gluten Flour), sifted
5 Egg Whites
80g Caster Sugar
1 tsp lemon juice
Decoration :
80g Topping cream
~ Divide into 2 portion, one portion add in a drop of edible purple coloring, beat both until smooth and pipe desired pattern on the top of the cupcakes.
Method:
1. Preheat oven to 170'C.
2. Beat yolksand salt with a hand whisk until slightly pale. Add corn oil and lavender tea. Stir well on each addition.
3. Add cake flour in 3 separate rounds. Use a spatula to mix until smooth and no lumps.
4. Beat egg whites until frothy. Add sugar in 3 separate rounds and beat until just under stiff peaks and glossy-looked. It is ready when you turn the bowl upside down, the egg whites should stay without falling.
5. Give a gentle stir to the egg yolk mixture. Fold 1/3 of egg whites into the yolk mixture. Then, pour it into the rest of the egg whites. Fold until just combined.
6. Pour into the cupcake liner, lift & drop the liner gently to remove air bubbles.
7. Bake at lower middle level for 12 minutes or until a cake tester comes out clean.
@@@@@ Enjoy ! @@@@@
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