Black Forest Cupcakes|High-value afternoon tea desserts

Cooking Instructions

1. Isolate the egg white and egg yolk for cocoa
   powder âž• corn oil and stir well, heat to about 75 degrees in water

   

2. Sift in the low powder and stir well in a Z-shaped technique

   

3. Pour in the milk and stir well

   

4. Add the egg yolks and mix well

   

5. Stir the batter and set aside

   

6. Add lemon juice to the egg whites, add the sugar 3 times, and beat until a small hook shape

   

7. Take 1/3 of the meringue and mix well with the batter

   

8. Pour back the remaining meringue and mix well before placing it in a piping bag

   

9. Squeeze into the paper tray for 7 minutes full and shake out bubbles; Put it in the preheated oven at 140 degrees and bake it for about 35~40 minutes

   

10. Whip the light butterscotch âž• and squeeze it on the cake with a 6-tooth spout; Then sprinkle with chocolate chips, top with cherries, sift some powdered sugar and garnish

    

11. (* Ì„) Ì„*)

    

12. Fluffy and delicate