Fluffy Hokkaido Cupcakes |Creamy Custard filling |北海道杯子蛋糕 |卡斯达酱

Fluffy Hokkaido Cupcakes with creamy custard filling. 松软的北海道杯子蛋糕及香滑卡斯达馅

Hokkaido Cupcakes

Ingredients:
A) Batter
4 nos egg yolks
50ml Corn oil
80g Low protein flour
65g Milk

B)  Meringue
4 nos Egg whites
65g Castor sugar
1 tsp Lemon juice

Steps:
1) Put the egg yolks and corn oil into a mixing bowl and stir well.
2) Add in the milk, stir well.
3) Sifted in the low protein flour, stir until well corporated. The mixture should be thick, smooth and free from lumps. Then set the mixture aside.
4) Add the egg whites with lemon juice and whip until frothy.
5) Add the custor sugar and whip until reach a stiff peak condition.
6) Gently fold the meringue into the batter in 3 additions until well combined.
7) Pour the batter into Hokkaido cake paper cups. (About 11 cupcakes)
8) Tapping on table helps settle the batter and release any air bubbles.
9) Bake in a preheat oven at 130c for 30 minutes and 150c for minutes.

Custard cream

Ingredients:
2 nos Egg yolks
1g Salt
30g Castor sugar
12g Corn starch
12g Low protein flour
200ml Milk
160ml Whipping cream

Steps:
1) Mix together Egg yolk, Salt, Castor sugar, Corn starch, Low protein flour and milk until well combined.
2) Sifted into a pan and cook over medium heat, stirring constantly until it thickens and comes to a boil.
3) Let the custard cool and cover with plastic wrap. Pressing the wrap onto the surface of the custard to prevent a skin from forming. Then refrigerate until fully chilled.
4) Beat the Whipping cream until stiff peak. Add in the custard and beat together until well combined.
5) Put the custard into piping bag and pipe it into the center of the cake.
6) Decorate the topping with fruit and dust the cakes with snow powder. Chill it before serving.

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北海道杯子蛋糕

 材料：
A)   面糊

4颗 蛋黄
50毫升 玉米油
80克 低筋面粉
65毫升 牛奶

B) 蛋白霜

4颗 蛋白
1 茶匙柠檬汁
65克细砂糖


做法：
1）将蛋黄及玉米油放进搅拌碗，混合均匀。
2）加入牛奶，混合均匀。
3）加入过筛的低筋面粉拌均至面糊浓稠，丝滑及无颗粒。放一旁待用。
4）蛋白加入柠檬汁，打发至大汽泡状态。
5）加入细砂糖，打发至干性发泡。
6）把打好的蛋白霜分3次加入面糊，翻拌均匀。
7）将面糊倒入北海道蛋糕杯子。 (大约11个杯子）
8）在桌上敲几下使面糊沉降并释放困在其中的空气泡。
9）放入预热烤箱130度30分钟及150度10分钟。

卡斯达酱

材料：
2颗 蛋黄
1克 盐
30克 细砂糖
12克 玉米淀粉
12克 低筋面粉
200毫升 牛奶
160毫升 动物奶油

做法：
1）将蛋黄，盐，细砂糖，玉米淀粉，低筋面粉及牛奶混合均匀。
2） 过筛倒入平底锅中，用中火慢煮，持续搅拌直到混合物变稠并开始沸腾。
3） 冷却后，用保鲜膜覆盖表面，以防止形成表皮。然后放进冰箱冷藏。
4） 把动物奶油打发到8分，加入卡斯达酱，打至混合均匀。
5）将卡斯达馅料放进裱花袋，挤入蛋糕中间。
6） 用水果装饰蛋糕表面，再撒上雪糖粉。冷藏待用。

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#healthyrecipe
#hokkaidocupcakes
#北海道杯子蛋糕