蜂蜜棉花杯子蛋糕
4 May 2016 (1 year 8 months 3 days)
Honey Cotton Cupcake
今日早餐 - 蜂蜜棉花杯子蛋糕
材料：
材料：
蛋黃糊
低筋麵粉 80g
玉米粉 15g
蛋黃 5個
玉米油 45g
鮮奶 85g
蜂蜜 40g
蛋白霜
蛋白 5個
細砂糖/有機蔗糖 15g
1）低筋麵粉和玉米粉混合過篩
2）玉米油加鮮奶以小火加熱微溫後，快速加入粉類攪拌至無顆粒
3）分次加入蛋黃攪拌成順滑的蛋黃糊
4）分次加入蜂蜜拌勻
5）蛋白打至有泡泡後，分次加入糖，打至濕性發泡
6）取1/3蛋白霜以切拌式加入蛋黃糊中拌勻，再倒回蛋白霜，用切拌式拌勻
7）把麵糊倒入杯子蛋糕模至7分滿
8）放入預熱烤箱，烤130度10分鐘，再轉140度15分鐘，再轉150度15分鐘即可
9）出爐後，每個杯子蛋糕輕敲2下，震出熱氣即可
Ingredients (A)
Cake Flour/Hong Kong Flour 80g
Corn Starch 15g
Egg Yolk 5 pcs
Corn Oil 45g
Fresh Milk 85g
Pure Honey 40g
Ingredients (B)
Egg White 5 pcs
Caster Sugar/Organic Cane Sugar 15g
1) Mix and sifted the flour and corn starch
2) Double boil the corn oil and fresh milk with low heat until warm, add in the sifted flour, mix well
3) Add in 5 egg yolks one at a time and mix well
4) Add in honey one at a time and mix well
5) Whisk the egg whites until foamy, add the sugar and beat till soft peak foam
6) Add 1/3 of meringue into the egg yolks batter, gently mixed well with spatula before adding the next
7) Pour the mixture into the balance of meringue, and gently mixed well
8) Pour the batter into cupcake mould, Send into preheated oven
9) Bake at 130 degree 10 mins, switch to 140 degree 15 mins, and switch to 150 degree 15 mins.
10) Remove the mould from oven, drop each cupcake mould above the table top for few times, to prevent excessive shrinking of the cake when cooled down.
Ingredients (A)
Cake Flour/Hong Kong Flour 80g
Corn Starch 15g
Egg Yolk 5 pcs
Corn Oil 45g
Fresh Milk 85g
Pure Honey 40g
Ingredients (B)
Egg White 5 pcs
Caster Sugar/Organic Cane Sugar 15g
1) Mix and sifted the flour and corn starch
2) Double boil the corn oil and fresh milk with low heat until warm, add in the sifted flour, mix well
3) Add in 5 egg yolks one at a time and mix well
4) Add in honey one at a time and mix well
5) Whisk the egg whites until foamy, add the sugar and beat till soft peak foam
6) Add 1/3 of meringue into the egg yolks batter, gently mixed well with spatula before adding the next
7) Pour the mixture into the balance of meringue, and gently mixed well
8) Pour the batter into cupcake mould, Send into preheated oven
9) Bake at 130 degree 10 mins, switch to 140 degree 15 mins, and switch to 150 degree 15 mins.
10) Remove the mould from oven, drop each cupcake mould above the table top for few times, to prevent excessive shrinking of the cake when cooled down.
剛出爐的杯子蛋糕∼
蜂蜜的香味淡淡的好好聞哦
放冰箱冷藏再吃會比較好吃哦
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