2020 生日蛋糕成品

媽媽面對現實系列-最終回. 

結論: 在屢敗屢戰之後試出理想配方.  

昨天晚上讓室友試吃時已經抱著 "如果這一批不行我也沒體力再搞的心情", 幸好成品很理想, 既鬆又軟, 濕潤細緻.  

這次提高液體比例, 加入鮮奶油, 再降低一點糖份. 也在連烤四次之後把烤箱老爺的毛給摸順了.  

成品相當討喜, 因為室友早上興沖沖問 '那我可以帶哪一個去上班?' 

可惜了: '你的配額就是昨天試吃那一個, 其它都是要拿去學校的, 檯子上那兩個大的別動, 是給你兒子 Grandma & Grandpa 的.' 

不嗜甜食的工程師竟然說 "早就跟妳說要烤兩盤啊!"

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Birthday Honey Cupcake 🧁 250g eggs (5 large or 4 extra large ones) 60 g butter 40g honey 80g cream 20g milk 70 g sugar 100g flour 20g corn flour Oil and egg yolks bow: Melt the butter and bring it over 65C Pour the sifted flour in to the hot pan Stir well on the heat Pour the honey and cream, leave the heat, stir Add in the eggs yorks Add more milk to adjust the mixture. Egg whites bow: 4 or 5 egg whites, 70g brown sugar. Whisk to form a soft peak. Baking: Do not grease. Stage 1-125C fan forced 15 minutes Stage 2-150C fan forced 20 minutes Stage 3-175C fan forced 5-10 minutes #cupcakes #cottoncake #parenting #baking #homemade

A post shared by From the Moon (@nights_under_the_southerncross) on Sep 23, 2020 at 4:15am PDT