北海道戚風杯子蛋糕 Hokkaido Chiffon Cupcakes

Copy from ： 南海姑娘 Alice Lee Kitchen

蛋黃糊材料

4个蛋黃

1/4小匙鹽

30克沙拉油

30克牛奶

40克低筋麵粉

1/4小匙發粉

蛋白霜材料

4个蛋白

1/4小匙塔塔粉

50克細白砂糖

Ingredients:

4 eggs yolk

1/4 tsp of salt

30g corn oil

30g milk

40g self-raising flour

4 eggs white

1/4 tsp cream of tartar

50g castor sugar

烤箱預熱至170℃

蛋黃加鹽攪拌，再把沙拉油和牛奶加入拌勻

麵粉和發粉篩入，攪拌均勻，再加香草精拌一下

蛋白和塔塔粉打起泡，分3次把糖加入，打到硬性發泡

把蛋黃和蛋白兩者輕輕拌勻，裝在擠花袋裡

平均擠在小紙杯裡，每個約35克。排在烤盤上

放烤箱中層烤約15-20分鐘即可出爐。放涼

whisk egg yolk with salt

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

鮮奶油餡材料

3个蛋黃

100克無糖鮮奶油

25克細白砂糖

10克低筋麵粉

10克卡士達粉

200克牛奶

做法 :

1. 蛋黃分兩之加入砂糖用打蛋器打到發白

2. 低筋粉, 卡士達粉篩勻加入蛋黃糊內拌勻

3. 牛奶煮熱後倒少許入蛋黃糊內. 要不停攪拌令蛋黃糊不會結塊

4. 然後將 (3) 倒入 (2) 裡拌勻後倒入牛奶內. 加入雲尼拿油

5. 隔水慢慢加熱直到奶油餡濃稠後就可以取出. 然後不停攪動

至光滑. 沒有蛋糊粒後蓋上保鮮膜放入雪櫃內. 待奶油餡雪凍.

6. 將無糖鮮奶油打至有花紋後就拌入 (5)