Hokkaido cup cakes - By Jasslyn Kuah

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!~

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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