Hokkaido Cup Cake

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



Fresh cream filling:
60g dairy whipping  cream
10g Sugar
( Whipped till soft peak )

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, pipe the 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

内馅做法把鲜奶油和糖一起打发。

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.）待凉后才挤入内馅和装饰，然后冷藏才好吃的!