Mixed Berries Yoghurt Chifforn cupcakes - by LinLin Bakie


Mixed Berries Yoghurt Chifforn cupcakes
Ingredient :
A)Mixed Berries Yoghurt 160g
Strawberry essence 1tsp
Vegetable oil 60g
Caster sugar 30g
Yolk 6pc
Self-raising flour 120g

B) White 6pcs
Caster sugar 60g

Method :
1)Mixed Berries Yoghurt,vegetable oil, strawberry essence and sugar cook until bubble come out (but need not at boiling point).
Add in sieve self-raising flour n mix till combine. After that, add in the yolk n mix well again. Set aside.
2)Preheat oven
3)In another mixing bowl, beat egg white until foamy then add 1/3 of the sugar (separate into 3 portion) n beat till stiff peak.
4) Add 1/3 of the meringue n add into the yolk batter n mix well. After tat, pour the well mix yolk mixture into the balance meringue n mix till well combine.
Pour into cup until 90% full. (43~45g)
Sprinkle sm slice almond on top.
Bake at 110deg for 15min, 125deg for 15min, 140deg for 10min. Knock a few time before out cake into the oven to let the bubble come out. Once done, slightly leave open the door of oven to release the hot air. After take out the cake, knock a few time so that the cake will not shrink.
Ps : pls adjust according to your own oven. (我家烤箱Toyomi 60L很热情,自己烤箱自己拿捏)

LinLin Bakie

烫面Mixed Berries Yoghurt杏仁戚风杯子蛋糕
A)Mixed Berries Yoghurt 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)Mixed Berries Yoghurt,植物油,草莓香精和幼糖煮至起泡泡(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)上面撒上一些杏仁片。
110度15钟,125度15钟,140度10分钟。蛋糕进烤箱之前敲敲几下,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,自己烤箱自己拿捏。

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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