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.

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