Pandan Hokkaido Cupcake - *by elaine kwan

Pandan Hokkaido Cupcake *by elaine kwan

Ingredient A
6 egg yolk
pandan juice 40g
corn oil 40g
cake flour 65g
salt 1/4tsp
pandan pasta 1/2tsp

Ingredient B
egg white 6
tartar 1/2tsp
castor sugar 70g

Cream:
Ingredients:
1. Topping cream (non dairy cream) 150g

Cream METHOD:
1. Use electric mixer beat the topping cream until soft peak.
2. Put the cream into fridge for 1/2 hour then apply on cake.

METHOD:

1)Whisk egg yolk with salt, then add in oil then pandan juice till well combine.
2)Sift in flour and pandan pasta, mix well.
3) Using an electric mixer, whisk egg white, cream of tartar and castor sugar to stiff peaks formed..
4) Mix 1/3 of meringue with yolk batter with a rubber spatula. Then pour in balance of meringue. Fold gently to mix well.
5)pour the batter into cup, 90% full, give the cup a few tap.
6)baked in 140c in 20 minutes, 150c for 25minutes, then use 170c for 10 minutes.
7)when it's done, let it cool down and pipe the cream in.


Fiona Lau

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