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Channel: Procvetok

урок

приготовлению

ванильных

капкейков

вишневой

начинкой

00:00:02

sponge base for them, if when we

00:00:04

make a cake we can take a more

00:00:06

neutral sponge cake on a cupcake. We

00:00:08

need a sponge cake with a pronounced

00:00:11

creamy taste, so on a cupcake.

00:00:13

Personally, I only use cake dough; the

00:00:16

peculiarity of the cake dough is that we

00:00:19

first whip the butter then

00:00:22

add the dry ingredients eggs

00:00:24

milk and so on now I’ll tell you what

00:00:27

ingredients we need and about their

00:00:29

features. Please note that all

00:00:31

ingredients for the cake dough should

00:00:34

be at room temperature, this is a

00:00:36

very, very important point and special

00:00:38

attention should be paid to the temperature of the

00:00:40

butter if you have a standard

00:00:43

the temperature in the room is 22-23

00:00:46

degrees, then you need to take it out of

00:00:48

the refrigerator in an hour, you don’t need to take

00:00:50

it out in three hours because it will become

00:00:52

too soft and you also don’t need to take it

00:00:55

out in 20 minutes because

00:00:58

the rasta will not be hard at night. You can

00:01:01

just break the whisk of the mixer when

00:01:03

you beat it. If you have

00:01:05

a pyrometer, you can measure the temperature,

00:01:07

it should be about 22 degrees and

00:01:10

also with your finger. If you lightly press the

00:01:12

butter, then it will be so

00:01:15

soft that it will give in to it, that is,

00:01:17

it should not be hard but at the same time

00:01:19

it should keep its shape well. In general,

00:01:22

pay special attention to the butter,

00:01:25

make sure that exactly an

00:01:27

hour before baking you take it out of the

00:01:30

refrigerator if your room is very warm. For

00:01:33

example, if this summer there is no

00:01:35

air conditioning, then 20-30 minutes may be enough

00:01:37

and An important point is also that the oil cannot be

00:01:40

heated not in a microwave, not on a radiator,

00:01:42

that is, it must

00:01:44

reach the desired temperature on its own,

00:01:47

otherwise it will lose its

00:01:49

consistency and the cupcakes will not turn out

00:01:51

so beautiful, we also need

00:01:53

regular white sugar, there are no special

00:01:56

features here, but it is advisable to take sugar

00:01:58

smaller so that it spreads better. An important

00:02:00

point about the eggs that we will

00:02:02

add to the dough: firstly, we

00:02:04

measure them only by grams because the

00:02:07

weight of each egg is different. I want

00:02:10

you to get perfect beautiful

00:02:12

cupcakes, so I won’t tell you.

00:02:14

We take one egg. or two eggs

00:02:16

because there are different categories of eggs and even in

00:02:18

one category the weight may differ,

00:02:20

so please take several

00:02:23

eggs, combine them a little with a fork until

00:02:26

this is the state and weigh the

00:02:29

required amount on the scales and

00:02:32

also the eggs, we take the eggs out of

00:02:34

the refrigerator in advance, in principle, eggs in general

00:02:35

can be stored at room temperature

00:02:37

so that you don’t have to remember in advance

00:02:40

that you need to get them, then come the

00:02:42

dry ingredients, this flour is required

00:02:45

Wheat flour must be of the highest grade If

00:02:47

you suddenly decide to make cupcakes with

00:02:49

rice flour, then you can’t just take it and

00:02:52

replace wheat with rice, we also

00:02:54

need salt and we also need

00:02:57

baking powder, we can combine all this at once

00:02:59

in one bowl so that

00:03:03

our dough turns out airy, moist and

00:03:06

not dry. I add milk to it;

00:03:09

I take it out of the refrigerator a couple of hours in advance so that

00:03:11

it reaches

00:03:13

room temperature if we

00:03:15

add cold milk to the dough then the butter

00:03:17

will begin to curdle and come into lumps.

00:03:20

If it is hot, that is, warmed up in some way, then the

00:03:23

butter will melt, and we

00:03:26

will also get a not very beautiful dough. As for the

00:03:29

fat content of the milk, which we

00:03:31

always use, try to take

00:03:32

the maximum in the store. That is, it is

00:03:34

approximately 3.2% fat content. But this is

00:03:37

actually not such a fundamental question, it

00:03:40

won’t be such that if you take

00:03:41

one percent milk, you won’t

00:03:43

get cupcakes. In fact, we can

00:03:45

only use these ingredients, but

00:03:48

since we have vanilla cupcakes, I’ll

00:03:49

add more vanilla sugar. Now I

00:03:52

’ll tell you its features. How to use it

00:03:54

correctly choose, in fact, it doesn’t

00:03:56

matter to use sugar.

00:03:58

You can use

00:04:00

vanilla extract paste or vanilla pod

00:04:03

sugar. This is probably the most budget

00:04:05

option that you can take, but be

00:04:07

sure to make sure that the

00:04:09

sugar contains natural Vanilla, not

00:04:11

vanillin, here on the packaging it says

00:04:13

with a ground pod vanilla and the composition

00:04:16

also contains natural Vanilla If you

00:04:19

can’t find such sugar, you don’t need to

00:04:21

use vanillin, it’s better not to add anything at all.

00:04:23

Add nothing at all. Leave it as is. We can

00:04:26

start preparing the dough and so we

00:04:28

will have these portions of dough for 12

00:04:31

cupcakes, I don’t recommend reducing it

00:04:34

Because if you have a small

00:04:36

amount of dough, it will be very difficult for you to

00:04:38

beat it even with a hand mixer, I will

00:04:41

beat my dough on a planetary mixer, it does

00:04:43

n’t matter to you if you don’t have a

00:04:46

planetary mixer, you can just take a hand

00:04:48

mixer with a whisk attachment, I

00:04:52

use a planetary mixer with an attachment paddle

00:04:54

So first of all, I

00:04:58

put the butter in the bowl of a mixer or just in a

00:05:02

large bowl. If you beat with a hand

00:05:04

mixer, of course, try to take a

00:05:06

larger bowl so that your dough doesn’t

00:05:09

fly all over the kitchen

00:05:14

and go straight to the butter. I add

00:05:17

sugar

00:05:19

and since in this recipe I add

00:05:22

Vanilla I immediately add the

00:05:25

whole bag of vanilla sugar to the regular sugar and

00:05:28

now I start to combine everything using a mixer.

00:05:31

First, this is the minimum

00:05:34

speed so that the ingredients just

00:05:36

combine into a total mass and the sugar does not

00:05:39

scatter, then I raise the speed

00:05:41

to about 8 out of 10 and beat until the

00:05:45

mass is combined and well

00:05:47

lightened,

00:05:58

so for two minutes we beat the dough. There is

00:06:01

such a special feature of

00:06:04

planetary mixers that the oil

00:06:06

can stick to the walls of the bowl and

00:06:10

mix poorly, so during the break, use a

00:06:12

silicone spatula. We take the oil from the

00:06:16

edges and

00:06:18

add it to the middle

00:06:24

like this. in this way and beat again with a

00:06:27

mixer at maximum power for about

00:06:30

two minutes.

00:06:38

So after about 5 minutes of beating,

00:06:43

my mass turned into a very

00:06:45

fluffy one. Please note that it became

00:06:48

more airy, it became lighter, but my

00:06:52

mass is not very light due to the addition of

00:06:54

vanilla sugar, if you do

00:06:56

n’t use vanilla sugar added then it should become

00:06:58

almost white. If suddenly you see

00:07:00

that your sugar has not completely dissolved,

00:07:03

there is nothing wrong with it; it will still dissolve further in

00:07:05

the process. But the most

00:07:08

important thing is that the mass is

00:07:10

fluffy and airy, so take your time

00:07:13

and beat for at least 5 minutes Now we

00:07:16

will add eggs to our dough,

00:07:18

we will add it in two parts, that is,

00:07:20

First, I add half,

00:07:23

then mix until smooth. And I

00:07:26

add the second half,

00:07:36

as soon as I see that the mass has come together, I

00:07:38

immediately add the second part

00:07:46

and continue to beat for about another

00:07:49

minute and a half until the dough is homogeneous.

00:07:57

So the mass has come together, now we can

00:08:00

add dry ingredients at this

00:08:02

stage. You can also knead from all

00:08:05

edges of the dough and now in two stages we

00:08:10

will add dry ingredients and

00:08:12

milk dry ingredients baking powder

00:08:14

salt and flour I stir

00:08:20

and will sift into the bowl

00:08:24

accordingly half of the dry

00:08:26

ingredients I sift at once I hold

00:08:39

And as soon as half of the dry ingredients

00:08:42

are in my mixer bowl I put

00:08:45

it all together for literally a

00:08:47

minute until smooth,

00:08:55

immediately when the flour is mixed, add

00:08:57

half the milk

00:09:02

and stir again starting at the

00:09:05

lowest speed so that the

00:09:08

milk doesn’t scatter, it’s

00:09:23

ready and now I add the second part

00:09:26

flour

00:09:29

to the dough

00:09:38

again I combine it all until smooth

00:10:04

And add the second part of the milk

00:10:15

And when you see that the dough

00:10:18

has completely combined it is ready

00:10:22

we can use it further

00:10:24

Pay attention to the consistency of the dough

00:10:28

but it is so smooth

00:10:31

and beautiful So our dough is ready Now

00:10:34

before baking you need to spread it out

00:10:37

For the molds, I chose reinforced capsules

00:10:40

because I like to work with them

00:10:42

much more, respectively, and what

00:10:44

additional form do we not need for them?

00:10:46

There are several options for how we

00:10:49

transfer our dough into capsules; the

00:10:52

simplest and most homemade one is that we take it

00:10:55

with a spoon and add about 1 tablespoon at a time

00:10:57

into each capsule, but since

00:10:59

we want to ensure that we get the

00:11:01

most beautiful cupcakes that

00:11:04

we have will not grow into a strong mountain on top and will

00:11:07

definitely reach the edges, that is, it won’t happen

00:11:09

that we will have half the dough and there

00:11:12

will be empty edges, then I recommend that you

00:11:15

use use scales and scales to measure

00:11:17

a gram so that it is most convenient to

00:11:21

do this. I will transfer the dough into a

00:11:23

pastry bag,

00:11:25

this is an ordinary

00:11:27

pastry bag, I put it on

00:11:31

some tall glass

00:11:33

and use a spatula to

00:11:37

transfer the dough, if your bag is

00:11:39

small, you can do this in

00:11:41

several stages so that the dough doesn’t spill out

00:11:44

And it’s more convenient for you to work with it

00:11:50

I’m ready

00:11:58

and now I cut off the very tip I need a

00:12:03

hole about 1 centimeter in

00:12:05

diameter

00:12:06

and immediately throw away this edge so that

00:12:10

later it doesn’t accidentally end up in the dessert So

00:12:13

for my capsule I need about 55

00:12:16

grams of dough Look in size yourself

00:12:19

or you can start with 55 in the same way as

00:12:22

if you see that the capsule is approximately the

00:12:23

same then you bake it for the first time And

00:12:26

you will understand perhaps A little less you need

00:12:29

to make the dough, maybe a little more plus

00:12:31

if we measure on a scale we can be

00:12:35

sure that all the cupcakes are we will turn out

00:12:37

the same

00:12:41

and there will be no such thing that one will rise

00:12:44

higher than the other lower and thus

00:12:46

fill all the cupcakes.

00:13:04

So with this amount of dough you should

00:13:06

get 12-13 cupcakes. I put

00:13:10

everything into molds. Now I can set them

00:13:12

to bake at a temperature of 160 degrees

00:13:15

Celsius. The oven should definitely already

00:13:18

be preheated, that is, you need to set it

00:13:20

to heat up in advance for the first 20 minutes, we do

00:13:24

n’t open the oven at all, otherwise

00:13:26

the cupcakes will settle and won’t rise. The

00:13:29

second time we wait until they have a

00:13:31

golden crust and after about 20

00:13:34

minutes we can start checking their

00:13:36

readiness as we check readiness

00:13:38

We take a dry toothpick

00:13:40

and pierce the dough if the toothpick comes out

00:13:44

dry and there is no batter on it, then the

00:13:46

cupcakes are ready, you can take them out, or the

00:13:49

second way to check is by pressing, we

00:13:52

lightly press on the crust of our

00:13:55

cupcake if the dough quickly

00:13:57

restores its shape, then again the

00:14:00

cupcakes are ready, they can be taken out, but

00:14:02

the first 20 We don’t waste minutes and don’t

00:14:05

take them out of the oven. Unfortunately, very

00:14:08

often. My students have such a story

00:14:10

that all the dough either burns or is not

00:14:15

baked. For unknown reasons, they should

00:14:17

n’t put them in the oven in such cases. I

00:14:20

highly recommend buying thermometers for

00:14:23

the oven because very often It happens

00:14:25

that on your oven you

00:14:27

set the temperature to 160 but in

00:14:30

fact the temperature inside is 120 or vice versa

00:14:33

200. Therefore, if you have problems with

00:14:36

baking, you set the temperature but for some

00:14:38

reason it doesn’t work, please

00:14:40

buy an oven thermometer and

00:14:43

then you can accurately set

00:14:45

the temperature, I’ll show you recipe for Cheese cream,

00:14:48

this is probably the most popular

00:14:51

cream now because it has a huge

00:14:52

number of advantages, firstly, it’s quick, it’s

00:14:55

easy to prepare, we need a very

00:14:57

small amount of ingredients and it’s

00:14:59

really very difficult to make it

00:15:01

fail, and secondly, it

00:15:05

holds its shape perfectly and is suitable for

00:15:08

cupcakes for assembling a cake for

00:15:11

leveling the cake, that is, not every

00:15:13

cream Not every cream has the same

00:15:16

stable consistency that can

00:15:18

hold a leveled cake, for example, and

00:15:21

it also has such a neutral

00:15:23

creamy taste goes well with almost

00:15:25

any filling and, in

00:15:28

principle, almost everyone likes it

00:15:30

important moment in order for the cream cheese to

00:15:32

turn out beautiful in consistency and

00:15:35

tasty, you need to take good quality

00:15:37

cheese. I personally use cream cheese, this is a

00:15:40

professional type of cheese, it is sold

00:15:41

in large packages, but you can find

00:15:44

the cheese that you have in the store,

00:15:46

there are those cheeses that I recommend

00:15:49

using According to brands, there are those that I do

00:15:51

not recommend, you will get this in

00:15:52

additional materials, this all

00:15:54

exclusively affects the taste of the finished

00:15:57

cream and the texture. That is, cream cheese

00:16:01

can be covered with grains, it can

00:16:03

break, it

00:16:04

may not be very beautiful and smooth,

00:16:07

it all first of all always depends

00:16:09

on the cheese So preparing cream cheese is very

00:16:11

simple, I take creamy curd cheese, not

00:16:15

mascarpone, not ricotta, it’s creamy

00:16:18

curd cheese, like Philadelphia,

00:16:21

I send it to the mixer bowl or to a large

00:16:24

cup. Just if you beat it with a hand

00:16:26

mixer, I also send the cream, 33-35

00:16:30

percent fat content,

00:16:32

to the cheese

00:16:39

and also sugar powder is

00:16:44

exactly powder, not sugar because the sugar will

00:16:47

not dissolve. Pay attention to the

00:16:50

attachment that I use, this is a

00:16:52

silicone paddle, with the help of such an

00:16:55

attachment our cream cheese will turn out

00:16:58

as smooth as possible and with a minimum

00:17:01

amount of bubbles inside.

00:17:03

If you do not have a planetary mixer and

00:17:05

no nozzle silicone acids You

00:17:08

can simply beat with a whisk with a hand

00:17:10

mixer, but in this case, after

00:17:13

you beat, take a

00:17:15

regular silicone spatula and thoroughly

00:17:18

knead so that all the bubbles go away,

00:17:20

otherwise then these bubbles can interfere with

00:17:23

your cupcake caps and

00:17:25

leveling the cake itself option When

00:17:28

you level the cake, you have small

00:17:30

grains that irritate you.

00:17:37

So, first I mix at minimum

00:17:40

speed so that everything comes together, then

00:17:43

I set it to maximum speed and wait

00:17:45

until the mass becomes homogeneous, as soon as the

00:17:47

whole mass is homogeneous,

00:17:49

airy, beautiful, I stop the mixer,

00:17:53

our cream cheese is ready.

00:18:03

So everything was mixed until a homogeneous

00:18:06

airy mass, now I’ll show you

00:18:09

more clearly. So, please note

00:18:12

that the cream

00:18:14

holds its shape perfectly, that is, I can

00:18:17

take it like this onto a spatula and it

00:18:20

won’t fall anywhere, this is exactly the cream

00:18:22

we need. In work, it also has a

00:18:26

smooth, uniform the consistency is a very

00:18:29

small amount of bubbles and so that

00:18:32

they go away now I will carefully

00:18:36

mix it all with a spatula So our cream cheese is ready

00:18:39

we can use it next let’s prepare the

00:18:42

cherry filling for our cupcakes I

00:18:45

will use frozen cherries You

00:18:47

can basically take some other

00:18:49

berry but keep in mind that the berry should

00:18:51

have a bright taste. For example, if you

00:18:54

take strawberries, then the filling

00:18:56

will firstly be more liquid because there

00:18:58

is no pectin in strawberries at all and

00:19:01

secondly, it will be a little artful, you

00:19:04

will just feel the sugar; cherries

00:19:06

have a rich taste with sourness. You

00:19:08

can take currants. for example, or

00:19:10

some other berries with peel so that you

00:19:12

still feel not just the berry taste of

00:19:15

berry puree, but namely the berries themselves. So

00:19:18

I take frozen cherries, you can take

00:19:21

fresh ones, it doesn’t matter here, but it

00:19:24

must be pitted, naturally, and

00:19:26

here to the cherries I add sugar immediately

00:19:29

after So I’ll heat up

00:19:32

the saucepans, but first I’ll prepare the

00:19:34

starch, so for this recipe we can

00:19:37

only use corn starch,

00:19:39

firstly, we can’t replace it with either

00:19:42

potato starch or flour with

00:19:45

corn starch, and secondly, we

00:19:48

can’t make this filling with gelatin

00:19:50

or pectin or agar and so on,

00:19:53

it is precisely with this technology that all

00:19:55

the thickeners that I have just listed

00:19:58

work differently and you need to work with them differently,

00:20:01

that is, specifically.

00:20:03

I am showing you this method specifically using

00:20:05

starch and the first thing I need to do is

00:20:08

combine the starch with cold water,

00:20:11

just cold,

00:20:14

stir thoroughly,

00:20:16

I do this so that when I

00:20:19

add the starch to the berries, it does not

00:20:23

curdle and disperses well. So

00:20:26

the starch disperses very well, it looks

00:20:29

like milk does not have any lumps,

00:20:33

excellent. So, cherries with sugar, I put it on

00:20:37

maximum power, you can put

00:20:38

If you follow the process and constantly

00:20:43

stir,

00:20:45

initially the cherry will begin to melt, it will

00:20:48

release juice and then it will turn

00:20:50

into Cherry puree with pieces of

00:20:53

berries. So we see that the cherry begins to

00:20:56

release juice, I

00:20:58

stir it slightly

00:21:04

[music]

00:21:08

and wait until the cherry is completely defrosted

00:21:11

By the way if you like spices, you can

00:21:14

add here, for example, cinnamon,

00:21:16

nutmeg or cloves and you will get a very

00:21:18

interesting combination. So the cherries are

00:21:21

completely defrosted, the mixture is

00:21:23

boiling, I constantly stirring adding

00:21:27

starch diluted with water

00:21:35

and continue to boil, stirring immediately

00:21:38

after I have added the starch to the berry

00:21:41

mixture I have it liquid, but literally

00:21:45

after a few minutes it begins to

00:21:47

thicken.

00:21:49

And as soon as it thickens, you can

00:21:52

boil it for another minute and remove it from the heat.

00:21:54

So, look, the mass has begun to thicken, it is

00:21:57

no longer so liquid,

00:21:59

I continue to stir it

00:22:02

and wait for it to boil, and now it has started

00:22:05

boiling. I turn it down heat to three and

00:22:09

boil for another minute, constantly stirring so

00:22:13

that enough excess moisture is removed,

00:22:21

and so now look at the

00:22:25

consistency of our filling, it is

00:22:29

very thick, like some kind of thick jam,

00:22:32

and when it cools down, it will become

00:22:35

even thicker. This way we can be

00:22:38

sure that this filling

00:22:40

will not leak out of our cupcake anywhere, or we

00:22:44

can even use it in a cake, so I cover the

00:22:46

filling with film in Contact,

00:22:50

let it cool to room temperature on

00:22:55

the table, and after that I put our filling

00:22:58

in the refrigerator until the moment when

00:23:00

we need it. So, we have a ready-made

00:23:03

dough base with cream filling and we can

00:23:05

assemble our cupcake, look how

00:23:08

beautiful the cupcakes turned out and

00:23:10

now to add the filling to them I

00:23:12

need to make a hole in them but

00:23:14

first the cooled filling which has

00:23:17

already started to hold its shape very well That is,

00:23:20

it is not liquid so that it does

00:23:22

n’t leak out of our cupcake.

00:23:24

I’ll put it in a pastry bag,

00:23:26

see how well it thickens,

00:23:39

and I’ll put the bag aside for a while. Until I have the

00:23:43

holes in my cupcakes ready.

00:23:45

So, a hole in a cupcake can be made in

00:23:47

several ways; there are special

00:23:49

devices that are sold in

00:23:52

pastry stores. Just for

00:23:54

We put this in the middle and press down the cupcake with a scrolling

00:23:58

motion,

00:24:00

then take it out with the

00:24:08

middle; it remains in our device and

00:24:11

we simply press the button to remove it,

00:24:14

but I understand that not everyone has such

00:24:16

special devices; in fact, it is

00:24:18

quite possible to do without them and just

00:24:21

use a regular attachment for the cream

00:24:24

we take a nozzle and put it on the center of the cupcake,

00:24:28

press it, scroll it and take it out in the same way,

00:24:32

take out the middle, I

00:24:36

get this hole here

00:24:37

So in each cupcake we made

00:24:40

a hole for the filling, now I cut off the

00:24:43

edge of the

00:24:45

pastry bag

00:24:49

and start adding the filling inside the

00:24:51

cupcake when you add the filling it’s better

00:24:55

do not go beyond the edges of the sponge cake so that later the

00:24:59

filling does not interfere with the

00:25:01

cream cap and does not mix with it.

00:25:15

Now we can make cream

00:25:18

caps on our cupcakes So we have the

00:25:20

cupcakes ready, I put them aside and

00:25:23

take the classic cream cheese with

00:25:26

cream and since I want to

00:25:28

make the cupcakes two-color I’ll put a small

00:25:32

amount of cream, literally a

00:25:34

tablespoon, into a small bowl and

00:25:37

paint it in the color I need with a

00:25:40

water-soluble dye, here I have

00:25:42

all the cream left. If you don’t want to

00:25:45

make a two-color cream, then just

00:25:47

skip this step. Literally, I

00:25:52

add a few grains of dye

00:25:54

and start mixing as we have cream.

00:25:57

very little here we only need just a

00:25:58

little bit of dye,

00:26:05

adjust the color intensity

00:26:07

yourself

00:26:09

according to your wishes as soon as you see that

00:26:12

all the dye

00:26:14

has been mixed there are no inclusions left

00:26:19

the cream is ready I have this dye Fantasy

00:26:23

Colors water soluble dark pink

00:26:26

number 911 and now

00:26:29

I need it in my piping bag

00:26:33

just take a bag. It is best to take

00:26:35

disposable bags because they are

00:26:36

more convenient to work with. I need to put the

00:26:39

nozzle in there. I take the 2D nozzle, this is a closed

00:26:42

star, one of my favorite

00:26:44

nozzles. I make a small

00:26:46

incision with scissors about one and a half to two centimeters

00:26:51

and insert the nozzle there, that is, not

00:26:54

no adapters for nozzles are needed; the

00:26:58

part of the nozzle with the slots must be

00:27:01

completely open, that is, the bag should

00:27:03

end lower. If suddenly your

00:27:05

bag ends in the middle, then you need to

00:27:07

make a larger hole in it. Now

00:27:10

I put the bag

00:27:12

on a tall glass,

00:27:16

level it

00:27:21

and on one side. I need to apply a

00:27:24

small amount. dye with the edge of a

00:27:28

spatula, I scoop up the dye

00:27:32

and make stripes

00:27:35

on the pastry bag like this

00:27:43

and transfer the

00:27:46

white cream into the bag, ready

00:27:50

and now I pass all the cream to the end

00:27:54

so that it catches the pink cream on me

00:27:57

as well and I’ll start making hats So I’ll show you

00:28:00

how to make a cap on a cupcake beautifully and

00:28:03

carefully, the main rule is that we hold

00:28:05

the bag strictly perpendicular to the table, not like this,

00:28:09

not like that, not tilting it anywhere; the

00:28:11

second rule, we press only with our right

00:28:14

hand. That is, we look at the cream

00:28:16

completely in the right hand, we don’t hold

00:28:18

the bag like this, this is also a mistake of many

00:28:21

beginners because the cream is from here

00:28:23

All the cream we have here can pour out onto your hand.

00:28:26

Therefore, you don’t need

00:28:27

to put too much cream in the bag

00:28:30

if it is especially small for you. It can

00:28:32

leak out and with your left hand we don’t press on the cream,

00:28:35

we only direct our nozzle; all the

00:28:39

main pressure is applied with our

00:28:41

right hand with my hand and so I point the nozzle and

00:28:45

will make three circles first Circle along the

00:28:48

outer edge then no Circle and then the

00:28:51

smallest Circle in the middle I

00:28:53

show what I mean I start

00:28:56

making a

00:28:57

big circle I’m in no hurry I

00:29:00

can always stop And then continue the

00:29:03

big circle I made now I’m off Circle

00:29:06

A little smaller

00:29:08

Please note that my nozzle is

00:29:11

exactly perpendicular to the table and the

00:29:14

smallest Circle is now the end, I finish

00:29:18

squeezing out the cream That is, I stopped

00:29:21

and sharply removed the pastry bag

00:29:25

So first I make a large circle

00:29:29

then a smaller circle

00:29:33

then the smallest Circle I

00:29:35

stop pressing and let go

00:29:39

So I did it cream caps on all

00:29:42

cupcakes Now we can leave them like

00:29:44

this. Or we can decorate the video

00:29:47

on cupcake decoration, you will have a

00:29:49

separate one

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