At low speed, add in the butter cubes gradually then turn to high speed.To speed up the process, you may leave the meringue in the refrigerator. Let it cool to room temperature before adding butter to prevent the butter from melting. With whisk attachment, beat over high speed until stiff peaks. Transfer the egg white mixture to a large bowl.You can check if there is any unmelted sugar by rubbing the egg whites between your fingers Whisk egg whites with hand whisk until all sugar is dissolved.Make sure the base of the bowl is not touching the water. Combine egg white and sugar in a heat-proof bowl over a pot of simmering water.150g unsalted butter, room temperature, cubed.Reduce heat to low and simmer for 10 to 15 minutes until the syrup is thick, sticky and turned a rich caramel in colour Stir to make sure nothing sticks to the bottom of the pan.Cook on medium heat for 10 minutes till coconut sugar melts. Place coconut sugar and water saucepan.The syrup will thicken as it cools.Ĭoconut Sugar Syrup (Gula Melaka Alternative) Ingredients: Keep on stirring until all the sugar has melted and reduce slightly.Combine gula melaka and water in a saucepan and bring to boil over medium heat.Allow the cupcakes to cool completely before frosting.Bake for 15-18 minutes or until tester comes out clean.Use an ice cream scoop and fill the lined cupcake tins about 2/3 full.Finally add the other half of the flour mixture and beat until well combined and smooth (but don’t over beat it!)
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