♦卡仕达奶油食谱 Custard Cream Recipe: [ Ссылка ]
♦台湾古早味蛋糕食谱 Taiwanese Castella Cake Recipe: [ Ссылка ]
♦杯子蛋糕/玛芬食谱 Cupcakes/Muffins Recipe Playlist: [ Ссылка ]
♦Facebook Page: [ Ссылка ]
♦Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven: [ Ссылка ]&
一起来做很受欢迎的“北海道杯子蛋糕”。经历了N次的制作，终于烤出一个美美高高，蓬松回弹，不开裂，不缩腰，不皱皮的杯子蛋糕了。这食谱用了烫面法使蛋糕口感超柔软。而且配方含水量不能像古早味蛋糕那么高，否则难于烤全熟。每个步骤，淡黄糊和蛋白霜的浓稠度都超重要，不能省略哦，一定要一抹一样。而且烤箱温度很重要，太低烤不熟，太高顶部开裂，所以跟着自家烤箱先以低温开始烤最后再提高温度直到表皮全熟干，杯子蛋糕才能即不开裂也不回缩不皱皮。
放凉杯子蛋糕中间挤入满满自制卡仕达奶油。撕开杯子蛋糕，满满蛋奶香，柔软蓬松得像云朵，加上冰凉的卡仕达奶油，丝滑蓬松，超爽口不腻～
收藏方式：裱入卡仕达奶油后收密封塑料容器, 放普通冰箱保存3-5天。收冰窟冷冻就更久，吃前解冻再吃。
Let's make the popular "Hokkaido Cupcakes". After N times of trials and errors, finally baked beautiful, tall, fluffy spring back, no crack, no shrinkage, no wrinkle cupcakes. This recipe uses the starch gelatinization method to make cupcake texture super soft. The moisture content of the recipe should not as high as castella cake, otherwise it will be difficult to fully cooked. Each step and the consistency of the egg yolk batter and egg white meringue are super important and cannot skip, it must be exact. Oven temperature is crucial. If too low, won’t fully cooked, if too high, top will crack, so follow your own oven to start baking at low temperature and then increase temperature until cupcake top crust is fully cooked and dry, so that the cupcake will not crack, shrink or wrinkle.
Pipe cooled cupcakes loaded with Homemade Custard Cream. Tear apart cupcakes, full of eggy milky aroma, soft fluffy like clouds, with cold custard cream, silky fluffy, super refreshing and not greasy~
Storage method: After piping cupcakes with custard cream, keep in airtight container, store in normal fridge for 3-5 days. Freeze in freezer will last longer, thaw before eating.
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
♦Ingredients 食材
=蛋糕= 7pcs Hokkaido Square Cupcakes Moulds 北海道四方杯子模 (No Non-Stick 不要防粘)
(Cupcake Size 杯子蛋糕尺寸: Top顶: 6.5cm, Bottom底: 4.5cm, Height高: 4.5cm)
25g Vegetable Oil (Heat till 70C) 植物油 (加热至 70C)
40g Low Protein Flour/Cake Flour 低筋面粉
32g Milk (Room Temperature) 牛奶 (室温)
2g Vanilla Extract 香草精
1g Salt 盐
30g Egg Yolks 蛋黄
72g Egg Whites 蛋白
1g Cream Of Tartar 塔塔粉 (or或) 3g Lemon Juice/White vinegar 柠檬汁/白醋
35g Caster Sugar (add in 3 parts) 细砂糖 (分3次加入)
(Top bottom Heat, no fan force, 4th Rack)
(Preheated Oven 130C: 30minutes, 150C: 15min. If browning not enough, On fan 150C: 3-5min = Total: 45-50min)
(上下火，不开旋风，中下层烤)
(预热烤箱130C: 30分钟, 150C:15分钟。 如上色不足, 开风扇150C:3-5分钟 =总共: 45-50分钟)
=Custard Cream卡仕达奶油 (Video recipe links above 食谱影片链接在上方)=
2 Egg Yolks 蛋黄
30g Caster Sugar 细砂糖
1g Salt 盐
12g Cake Flour/Low Protein Flour 低筋面粉
12g Cornstarch 玉米淀粉
200g Milk 牛奶
2g Vanilla Extract 香草精
160g Dairy Whipping Cream (Cold) 动物性淡奶油 (冷)
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love
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