(Transferred this from wordpress)
This will be my first recipe post here. Found a hokkaido cupcake recipe and tried them out last night. Main thing that make me tried this due t o the small amount of flour, I have always love cake with lesser flour, taste nicer.
Ingredients 材料:
Cake 蛋糕
50g egg yolks 蛋黄 (I just use 3 egg yolk 我用3个蛋黄)
1/8 tsp of salt 盐
20g corn oil 玉米油
20g milk 鲜奶
25g self-raising flour 自发粉
105g egg whites 蛋白 (I use 3 egg whites 我用3个蛋白)
1/8 tsp cream of tartar (I don’t have c.o.t so just omit this 我没放这个)
45g castor sugar 幼糖
Custard Cream Filling
30g non-dairy whipped fresh cream 鲜奶油
1tsp custard powder
Method
1. Whisk egg yolk and salt until creamy. Add in oil and milk then mix well.
2. Sift flour into egg yolk mixture and mix well.
3. Beat egg white until foamy then add in sugar and continue to beat until soft peak.
4. Fold in egg whites into the mixture and mix with a spatula. Do this in two rounds.
5. Fill the batter into mini cups. (I used a 4″ round baking pan.)
6. Bake in a pre-heated oven at 160C for 25minutes. (You can adjust the time, depending on your cupcake/cake size.)
步骤
1. 将蛋黄和盐手打至奶油状，加入油和鲜奶，拌匀。
2. 将自发粉筛入蛋黄糊，拌匀。
3. 将蛋白和Tartar粉打至呈泡沫状，加入幼糖；打至湿性发泡（拿起来时会有一个‘钩’，还不是硬体的。
4. 将打发的蛋白分两次，拌入蛋黄糊，拌匀。
5. 将蛋糕糊倒入纸杯。（我用4吋的圆形蛋糕模）
6. 在预热的烤箱里，160C 烤25分钟 （如果用小杯就减少时间）
I never put any filling as I do not have any fresh cream at home. To add in the filling, just mix fresh cream and custard powder. When the cake cooled down, just make a hole and pipe the custard cream into the cake.
They turned out to be quite good, soft, fluffy and very moist. The sweetness is just nice, not too sweet but not bland. I think it will taste good with the filling. Will try this recipe again with other flavours.
Baking makes me happy.
xoxo,
jocelyn
