Giving Baby by by Heaven Qifeng Cup Cake, Tea-coated Flowers

Last time we made cupcakes with sponge cake, this time we tried Qifeng cake, which was very successful. This recipe is really good. Even if we put it in the refrigerator and take it out again, its very delicious. Its delicious to use butter and tea powder to mount flowers, mixed with soft and moist Qifeng.

Food Material List

  • 1 Low gluten powder 48g
  • 2 Egg 3
  • 3 White granulated sugar 45g
  • 4 Edible oil 30g
  • 5 Clean water 30g
  • 6 vanilla powder Small spoon and half spoon

Operational steps

  • 1 Prepare all the ingredients. Put the yolk and egg white in a clean bowl.
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  • 2 Egg yolk is stirred with 10 grams of sugar, then oil is added in succession, stirring evenly to viscous liquid.
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  • 3 Then add water and mix well.
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  • 4 Sift in low gluten powder and mix well.
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  • 5 After adding a small amount of vanilla powder to the egg whisker and blowing out the bubbles, the white granulated sugar is added to the egg whisker three times to whisk the protein. It can be said that the egg whisker can see that the shape of the protein paste remains unchanged.
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  • 6 Take one third of the beaten egg white and mix it in the yolk paste which was stirred before. Then take the remaining half of the protein and continue to mix it evenly. Finally, pour all the beaten egg yolk paste back into the container of the remaining protein and mix it evenly.
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  • 7 Mixed Qifeng cake paste, can be poured into the mold, ready to bake
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  • 8 The oven is preheated at 180 degrees. Its ready in about 25 minutes.
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  • 9 Take out the light butter that has been refrigerated for more than 10 hours, and put some sugar powder and tea powder into it according to your taste. Decorate it with mounting flowers. If you like tea, you can put more.
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  • 10 This Qifeng cake is made perfectly. Its density, softness and humidity are just right. Its just out of the oven and tastes while its hot. Its amazing.
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  • 11 Mucha Qifeng Cup Cake Dessert Table
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