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Kangyou | 05-Feb-17 | Cupcake

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 Egg yolk / 蛋黃 3
Whole egg/ 全蛋 1
Veg Oil / 植物油 40g...
Heavy Cream / 鲜奶油 2 tbsp (dairy whipping cream)
Pinch of Salt / 鹽少許
Cake Flour / 低粉 50g

~ HEAT the oil until almost boil (but not boiling stage)
~ Pour oil into cake flour, stir quickly till combine
~ Add heavy cream, salt and eggs and mix till well combined, set aside

Egg Whites / 蛋白 3
Lemon Juice / 柠檬汁 几滴
Sugar / 糖 40g

~ Beat egg white till frothy, then add few drops of lemon juice and sugar in 3 batches, beat till MEDIUM stiff peak.
~ FOLD 1/3 meringue into flour batter, then pour batter into meringue bowl and gently FOLD till well incorporated.
~ Filled up 70-80% full
~ Bake in preheated oven 250F / 120C for 40minutes, then changed to 300F / 150C for 15 minutes.


**(everyone using different type oven, minus or increase temperature is always depend on your own oven. just do more experiments to get the right timing and temperature)