Hokkaido cup cakes – By Jasslyn Kuah
Ingredients: (A)
Egg yolk-4
Fresh milk-90g
Vanilla essence-1 tsp
Low protein flour-100g
Corn oil-40g
Ingredients: (B)
Egg white-4
Cream of tartar-1/4 tsp
Castor sugar-60g
Method:
1. Whisk egg yolk with vanilla essence. Add in milk & corn oil.
2. Shift in flour into egg yolk mixture & put aside.
3. Beat egg whites with cream of tarter until foamy then add in sugar slowly (divided by 2 times) & beat til stiff.
4. Fold in half of d egg white into d mixture & mix well. Then add in the other half and mix them evenly.
5. Fill d mixture into cups. (90% full)
6. Bake at preheated oven at 150c for 15 mins then 180c for another 15 mins. Leave cool.
Custard cream
Ingredients:
Instant custard powder-30g
Fresh milk-85g
Vanilla essence-1/2 tsp
Fresh cream-70g
Method:
1. Stir custard powder & milk with spoon.
2. Whip the fresh cream, then mix with the custard til even.
~more delicious keep in fridge!~
Hokkaido cup cakes – By Jasslyn Kuah
About the Author: Bakings Corner
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