Lemon Custard Cupcake｜The refreshing taste of summer

In the afternoon, I made some cup cakes with the children. Summer is suitable for some refreshing flavors, so I made lemon flavors, which are not too sweet to eat.

🍰Cup cake recipe: (make about 8)

2 eggs, 20 grams of butter/ghee, 30 grams of milk, 35 grams of fine coconut sugar, 35 grams of low-gluten flour

1️. Preheat the oven to 285 degrees, separate the egg white and egg yolk

2️. Butter and milk are first emulsified together

3️. Sieve and add low-gluten flour and mix well

4️. Add the egg yolk and stir until it is fine and smooth without particles

5️. Use an electric egg beater to beat the egg whites to coarse bubbles, add 1/3 of the fine sugar, and then beat until it turns white and swollen, add another 1/3 of the sugar, continue to beat, add the remaining sugar and beat until the meringue has no texture When it disappears, switch to low speed and lift the meringue with a middle hook (neutral foaming state)

6️. Use a spatula to mix half of the meringue with the egg yolk paste, then pour the egg yolk paste back into the remaining meringue, mix evenly by turning over and pour into a piping bag, squeeze into the cup about 7 minutes full

7️. Put it into the preheated oven and bake for about 35 (according to the temperature of your own oven)

8️. Shake the cake slightly after it comes out of the oven, and put it upside down on the cooling rack

🌟Lemon custard cheese sauce

Basic custard sauce👇

120 grams of milk + 12 grams of sugar

1 egg yolk + 15g sugar

4 grams each of low-gluten flour and cornstarch

6 grams of butter

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🍋Lemon flavor👇

60 grams of cream

90g cream cheese

15 grams of coconut sugar

zest of a lemon

15g lemon juice

⚠️You can start making custard sauce while the cake is baking.

1️. Pour the egg yolk and 15 grams of sugar into the basin and stir until it turns white, sift in the low-gluten flour and cornstarch, mix well

2️. Pour milk and 12 grams of sugar into a small milk pot, heat until small bubbles appear on the edge, then turn off the heat, pour half of the milk into the egg yolk while it is still hot, stir quickly, and pour in all the remaining milk, mix well Pour it back into the milk pot and turn on the heat while stirring until the custard becomes thick, turn off the heat when there are big bubbles at the bottom, add the butter and stir quickly until it melts

3️. Pour the custard sauce on a plate, stick a piece of plastic wrap to the surface, and put it in the refrigerator to cool down

4️. Soften the cream cheese with insulated hot water, remove from heat and beat with a mixer until smooth

5️. Whip the whipped cream and sugar to 80%

6️. At this time, take the custard sauce out of the refrigerator, weigh 90 grams and add it to the cheese, pour in lemon juice and lemon zest and beat until smooth

7️. Add the whipped cream and mix well, then pour into a piping bag with a piping tip

8️. Use chopsticks to poke a hole in the middle of the cupcake, squeeze the lemon cream sauce into the cake, draw circles and mount flowers on the surface, and finally simply decorate.