Monday, May 14, 2012

北海道戚風杯子蛋糕 Hokkaido Chiffon Cupcakes

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
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 
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


Anonymous said...

nice opinion.. thanks for sharing...

南海姑娘 Alice Lee Kitchen said...

You are most welcome.