北海道戚風杯子蛋糕 Hokkaido Chiffon Cupcakes

材料Ingredients:

蛋黄 4 eggs yolk

低筋面粉(过筛) 80g low protein flour

发粉 1/2 teaspoon baking powder

鲜奶 70g milk

糖粉 1 tablespoon icing sugar

盐 1/4 tsp of salt

粟米油 40g corn oil

蛋白 4 eggs white

细砂糖 50g castor sugar

塔塔粉 1/4 teaspoon cream of tartar

烤箱預熱至170℃

蛋黃加鹽和糖粉攪拌，再把沙拉油和牛奶加入拌勻

加 过筛 粉和發粉，再加香草精拌勻

蛋白和塔塔粉 打至湿性发泡 

分3次把糖加入，打到硬性發泡

把蛋黃和蛋白兩者輕輕拌勻，倒入纸杯8分满

放烤箱中層烤約15-20分鐘即可出爐

whisk egg yolk with salt and icing sugar

add in oil and milk and mix well

sift flour and baking powder into the egg yolk mixture

beat egg whites with cream of tartar until foamy and 

then add in sugar and beat till soft peak

fold in half of the egg whites into the mixture and mix well.

then add in the other half and mix them evenly

fill the mixture into the cups 

bake at pre-heated oven at 170C for 15-20mins

Leave cool

make a small hole in the middle

pump the custard cream into the chiffon

you can either chill before serving or 

have it straight after filling in the cream