北海道牛奶杯子蛋糕 (Hokkaido Milk Chiffon Cupcakes)

这是一款好久以前就想做的杯子蛋糕。

心血来潮，找出食谱主人送的精美纸杯，

看看材料 ，刚巧又可以帮忙消灭冰厨里的鲜奶油，

又是缘到事成。

精美的纸托，鲜红的草莓，香滑的奶油。。。。。

构成这好看又好吃的北海道牛奶蛋糕。

撒上少许的糖粉，让这蛋糕更漂亮！

喜欢和喝牛奶的，肯定喜欢这款蛋糕，

因为他的奶香味，浓郁，美味，可口。。。。。

至少个人是这样觉得。

Hokkaido Milk Chiffon Cupcakes 北海道牛奶蛋糕 

(recipe source: adapted from Sonia with minor changes)
makes 9 cupcakes

Chiffon cake

3 egg yolks

20 g sugar
35 g corn oil
60 g milk
70 g cake flour

3 egg whites
25 g sugar

Filling
60 g dairy whipping cream
10 g sugar
1 tsp instant custard powder

Icing sugar, for dusting

Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.

10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar.

谢谢Sonia 带来这么棒的食谱，

同时也谢谢这些精美纸杯。

再一次恭喜Sonia的精心佳作，荣登YK3食谱杂志。

安迪漾以你为荣，再接再厉！

I am linking this post to the Bake Along event hosted by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake for Happy Kids

Bake-Along #44: Bake Along 2nd Anniversary : Celebration Cupcakes

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