Tangmian Strawberry Yoghurt Milkshake Hokkaido Cup Cake-LinLin Bakkie



烫面草莓优格奶昔北海道蛋糕蛋糕

新鲜草莓 105g
草莓优格 65g
两者加在一起打成草莓优格奶昔

A)草莓优格奶昔 160g
草莓香精 1茶匙
植物油 60g
幼糖 30g
蛋黄 (A) 6粒
自发粉 120g

B)蛋白 6粒
幼糖 60g

做法:
1)草莓优格奶昔,植物油,草莓香精和幼糖以前煮至起泡泡(不需要滚),加入自发粉拌均匀,再加入蛋黄,拌均匀待用。
2)预热烤箱
3)蛋白打到起泡泡,分3次加入幼糖,打至硬性发泡。
4)拿1/3蛋白糊加入蛋黄糊,拌均,把蛋黄糊倒入蛋白糊,用切拌式拌均匀,倒入杯子9份满(43~45g)
110度15钟,125度15钟,140度8分钟。蛋糕烤好了,烤箱的门开一条小缝,让热气出来,再把蛋糕拿出来敲敲几下,蛋糕就不会收缩了。
(我家烤箱Toyomi 60L很热情,自家烤箱,自己拿捏)

草莓奶油馅:
草莓果酱 50g
Topping cream 150g
草莓香精 1茶匙
全部一起打发,收进挤花袋,放入冰箱,一个小时以后才挤花。

Tangmian Strawberry Yoghurt Milkshake Hokkaido Cup Cake-LinLin Bakkie

Fresh Strawberry : 105gm

Marigolds Strawberry Yoghurt Drink : 65gm
Blend both together become strawberry yoghurt milkshake - use 160gm of milkshake to make cake and the balance use to make strawberry cream filling

A) Strawberry yoghurt milkshake 160gm
Strawberry essence 1 tsp
Vegetable oil 60gm
Castor sugar 30gm
Egg yolk (A grade) 6
Self-rising flour 120gm

B) Egg white 6
Castor sugar 60gm

Method:

1)Use low heat to cook strawberry yoghurt milkshake, vegetable oil, strawberry essence and castor sugar till you see small bubble appear (do not need to boil) , add in the self rising flour stir to combine , add in the egg yolk and combine well, set aside
2)Preheat oven
3)Beat egg white until foamy, add the sugar in 3 portions and beat till stiff peak form.
4)Take 1/3 of egg white mix into egg yolk batter combine well, then fold in this mixture to the remaining 2/3 of the egg whites with a spatula till well combine. Scoop batter into paper cup to about 90%full. (43-45gm)
5)Bake at 110c for 15 mins, 125c for 15 mins, 140c for 8 mins. Total about 38 mins.
6)When done leave the cup cake in the oven for a while with the oven door open a bit to let the hot air escape. After take out the cup cake from oven “Bang bang” a few time to prevent the cake shrink.

Strawberry cream filling:

Strawberry Jam 50gm
Topping Cream 150gm
Strawberry essence 1 tsp
Beat all together till firm and stiff , fill into the piping bag then refrigerated 1 hour before use.

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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