Скачать или смотреть Hong Kong-Style Wrapped Cupcake Recipe 港式紙包蛋糕 | Serendipity Macaron

The Hong Kong-Style wrapped cupcakes or cakes is a Hong Kong bakery delicacy that has been around for many years 🧁Have it as breakfast, a snack or at tea time, it's soft texture and low sugar-content makes it perfect for people of all ages! All details to the recipe are below! 😊

Note: the final step of mixing is missing in the video. Please read the description below for the full details. Sorry for the inconvenience.

香港人童年的回憶食品—紙包蛋糕。我小時候的方便早餐。原來做法不難。嘗試了怎樣不收縮。效果非常好，超級滿意。
Tip: 將溫度降低再焗5分鐘出嚟的效果真的非常不錯收縮很少✌🏻

Ingredients:
Egg White: 100 g (approx. 4)
Granulated Sugar: 50 g
Corn Starch: 5 g
Egg Yolks: 55 g (approx. 4)
2% Milk: 50 g
Canola Oil: 40 g
Cake Flour: 60 g
Vanilla Extract: 1 tsp

When beating the egg whites, start on high speed. After adding the last 1/3 of granulated sugar and corn starch, switch to low speed and mix for 1 minute.

❕❕IMPORTANT❕❕
THIS PART IS MISSING IN THE VIDEO! -
After adding vanilla extract into egg yolk mixture (@ 1:27 in the video), mix a bit of the beaten egg whites into the egg yolk mixture. Then pour the egg yolk mix into the rest of the beaten egg whites and mix well.

I found that baking at a higher then at a lower temperature reduced the shrinking of the cupcakes. The cupcakes are baked at 320F for 20 minutes. In the last 20 seconds, open the oven slightly. Then lower the temperature to 300F and bake for 5 more minutes. This worked really well for me. The baking time and temperature may vary depending on your oven. Adjust accordingly for the best results.

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