牛粒

牛粒
来自‘美味糕点新主张’


（可以做25-30个）
蛋糕体
40g 全蛋
20g 蛋黄
40g 幼糖（我放30g，因为我不要太甜）
45g 低筋面粉


奶油霜
50g 无盐奶油 （室内软化）
20g 糖粉


做法
蛋糕体
1.将蛋黄，全蛋打散。再加入糖以快速度搅拌至颜色变浅，变得浓郁，滴落的速度变慢。
2.加入低筋面粉，然后用橡皮刮刀轻轻的从底部刮起，拌至无粉粒。
3.将面糊倒入挤花袋，按出直径2cm的圆形在以铺好纸的烤盘上，撒上一些糖粉在表面。
4.放进以预热的烤箱，以上火180‘c，下火120’c烤约8-10分钟。（我是以上下火180‘c烤5分钟，上火5分钟。）
奶油霜
1.将奶油和糖粉以快速度搅拌至松发状的奶油霜。
2.放入挤花袋，挤出适量的奶油霜在蛋糕体里，再将另一片蛋糕体夹上，即可享用！


( can do 25-30)
Cake body
40g whole egg
20g egg yolk
40g caster sugar (I put 30g, because I do not too sweet)
45g flour


Butter Cream
50g unsalted butter (room softened)
20g icing sugar


Method
Cake body
1. Egg yolks, whole eggs, lightly beaten. Then add sugar and stir until a lighter colour, becoming rich, dripping slowly.
2. Add flour, then use a rubber spatula gently blowing from the bottom, mix until no powder.
3. Pour the batter into piping bag, according to a circular 2cm in diameter in order to lay a paper on the baking tray, sprinkle some icing sugar on the surface.
4. Put into the preheated oven, up 180'c, down 120'c bake about 8-10 minutes. (I bake 5 minutes up&down fire 180'c ,up for 5 minutes.)
Butter Cream
1. Unsalted butterand icing sugar quickly beat until creamy like cream.
2. Pour into the piping bag, pump some more cream on the cake body, then put on another piece of cake,after that you can enjoy!