Friday, 24 August 2012

北海道牛奶蛋糕Hokkaida Chiffon Cupcakes



 

这个漂亮的小蛋糕是从nasi lemak lover 那儿看到的,久久都不敢尝试。后来,终于忍不住了,到处去找杯纸。于是,便开工了。。。但是,奶油挤的不够深,不够多, 还忘了洒下糖粉。不过,还蛮好吃的,呀呼!



女儿拍的,不错吧!



  

食谱参考:Nasi Lemak Lover

Hokkaido chiffon cupcakes 北海道牛奶蛋糕
*makes 9 cupcakes


Chiffon cake
3粒蛋3 egg yolks
20克糖20g sugar
35克粟油35g corn oil
60克鲜奶60g milk
70克特幼粉70g cake flour


3粒蛋白3 egg whites
25克糖25g sugar



内馅Filling
60克鲜奶油60g dairy whipping cream
10克糖10g sugar
1大匙蛋白粉1tsp instant custard powder



糖粉装饰Icing sugar decoration

做法:
Method


1蛋黄糊: 搅拌盆中用打蛋器拌匀蛋黄,幼糖,玉米油,鲜奶和面粉,搅拌均匀备
   用。

   To made egg yolk batter, combine egg yolks, caster sugar, corn oil and 
   Fresh milkFold in super fine flour until forms batter.

2蛋白糊: 把蛋白用搅拌机打在至起,再把糖分3次的加入,用搅拌机打至硬 (碗
   拿起,而蛋白糊不会掉下)
   To make egg white foam,beat egg whites until mixture forms solf peaks.
   Gradually add in sugar, beating at high speed until frothy and stiff peaks
   form.

3蛋白糊次加入蛋黄糊里,用搅拌刀拌均匀
   Gently fold beaten egg white foam into egg yolk batter, use cut and fold
   method until blended.

4倒入纸杯里,预热烘炉,用160度烘20分钟。
    Scoop batter into  paper liners to about ¾ full and bake in pre-heated 
    oven at 160c for 20mins.

5. 把鲜奶油和糖一起打发。
   Beat whipping cream with sugar till firm and stiff

6.加入蛋黄粉,混合均匀。
   Add in custard powder, mix well.


7. 将蛋黄糊挤入蛋糕里,筛下糖粉。放入冰箱冷却后享用。
  Pipe custard cream into cupcake and dust with icing sugar.
  Refrigerated before consume.



   

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