Hokkaido Strawberry chiffon cupcakes

Hokkaido Strawberry cupcakes 北海道草莓牛奶蛋糕

Let it cool down 

Recipe adapted from Baking Wonderland Group.

Hokkaido Chiffon cupcakes

*makes 8 cupcakes

Ingredients: 3 egg yolks

40g corn oil

60g milk

90g Low Gluten flour

3 egg whites 

1/4 tsp cream of tartar

60g castor sugar

Strawberry cream filling:

60g dairy whipping  cream

10g Sugar 

30g strawberry puree 

Method

1. Whisk egg yolk,add in oil and milk and mix well.

2. Sift flour into the egg yolk mixture.

3. Beat egg whites with cream of tartar until foamy and then add in sugar and beat till soft peak.

4. Fold in half of the egg whites into the mixture and mix well. Then add in the other half and mix them evenly.

5. Fill the mixture into the cups. 

6. Bake at pre-heated oven at 170c for 30- 35mins. Leave cool.

7. Make a small hole at the middle, pump the strawberry cream into the cake.

8. You can either chill before serving or have it straight after filling in the cream.

北海道戚风杯子蛋糕 (可做8个杯子蛋糕 )

蛋白3个

塔粉1/4tsp

糖60g

(打至硬性发泡）

蛋黄3个

牛奶60g

低粉90g

corn oil 40g

香草精适量（我没放）

内馅

60克鲜奶油

10克糖

30克 草莓 浆

内馅做法把鲜奶油和糖一起打发。加入草莓浆，混合均匀。

制作过程- 做法： 

1.）把蛋黄打匀，加入corn oil,牛奶,低粉拌匀。偹用。

2.）把蛋白打至粗泡泡后加入Tartar粉打起。慢慢加入糖。打至硬性发泡。

3.）把1/2份蛋白加入蛋黄糊中拌匀。

4.）再倒回剩余蛋白里，轻轻拌匀即可。

5.）把面糊倒入纸杯里，7/8分满就好.

6.）以170度烤30-35分钟.

7.）待凉后才挤入草莓馅和装饰，然后冷藏才好吃的!