北海道戚风杯子蛋糕（Step Wong)
《北海道戚风杯子蛋糕》~By Step Wong
(可做12杯) 杯sizes=( 6.5cm宽 x 5cm高 x 5cm底宽）
材料：
(A) 蛋黄3个，牛奶 60g, 低筋面粉90克，蜀米油40克, 香草精适量
(B) 蛋白3个，塔塔粉1/4茶匙, 细砂糖60g
北海道戚风制作过程：
1、把鸡蛋的蛋白和蛋黄分离。要保证盛蛋白的碗里干净和无油。
2、蛋黄加入牛奶和油打匀。
3、筛入低粉，并拌成均匀的面糊。
4、细砂糖分次加入蛋白，并打发到的硬性发泡
5、先盛1/3蛋白到蛋黄面糊里，轻轻拌匀，再把拌匀的面糊倒回蛋白盆里。
6、把面糊装入纸杯， 6-7成满即可。放进预热好180度的烤箱，烤焙15-20分钟左右，至表面金黄即可出炉。
7、等蛋糕冷却以后，用小圆孔的裱花嘴从中间插入蛋糕内部，在内部挤入香草奶油馅。挤到蛋糕表面微微鼓起即可。拔出裱花嘴以后，香草奶油馅会在表面稍微溢出一点，形成一个小圆点儿。最后在蛋糕表面撒一些糖粉装饰。
## 冷藏后更好吃!
【香草卡士逹奶油馅】
材料：
（A）牛奶/鲜奶130g，细砂糖30g，蛋黄2个，玉米粉1茶匙，
低筋面粉2茶匙，香草精半茶匙，
（B）动物性淡奶油70g (打发)
制作：
1.）把（A）搅匀，用小火煮至浓。待冷。
2.）加入打发的动物性淡奶油拌匀。即可。
~Hokkaido Cupcakes~
Ingredients:
(A) 3 Egg yolks, 60g Milk, 90g Low protein flour, 40g Corn oil,
1/2tsp Vanilla essence
(B) 3 Egg whites, 1/4 tsp Cream of tartar, 60g Castor sugar
Method:
1. Whisk egg yolk with vanilla essence. Add in oil and milk and mix well.
2. Sift in flour into the egg yolk mixture.
3. Beat egg whites with cream of tartar until foamy and then add in sugar and beat till stiff.
4. Fold in half of the egg whites into the mixture and mix well. Then add in the other half and mix them evenly.
5. Fill the mixture into the cups
6. Bake at pre-heated oven at 180c for 15-20mins. Leave cool.
7. Make a small hole at the middle, pump the custard cream into the chiffon.
8. You can either chill before serving or have it straight after filling in the cream.
~Vanilla Custard Cream~
Ingredients:
(A) Milk 130g, castor sugar 30g, 2 egg yolks, 1tsp corn flour,
2 tsp low protein flour, 1/2 tsp vanilla essence
(B) Uht Whipping Cream 70g
Method:
Cook mixture (A) with low heat, do not stop stirring while cooking
Cook until mixture turn thick, off heat, leave to cool o
Whisk non-dairy cream til stiff peak, fold in cool vanilla custard,
fold til even, ready to squeeze into cupcake
相思蛋糕
相思蛋糕：
食谱来自： Lai Shelly
用料A ：
粟米油 45g， 奶水 60ml ，鹽 1/4 茶匙， 蛋黃 100g， 全雞蛋 1 粒，
特幼面粉 65g， 班蘭汁 20G
用料B ：
蛋白 200g，幼糖 75g，塔塔粉 1/2 茶匙
做法 : A
1）粟米油+奶水+鹽+蛋黃+全蛋打至起小泡
2）加入特幼面粉再打滑,放入班蘭汁打,放一邊 (不能吹風 )
做法 : B
1）蛋白打至起泡不跌下+幼糖+塔塔粉打至起泡不跌。
2）最后A+B混合，拌均勻。
3）放入烤爐用9吋的模，用蒸烘的方式 170C 45min，倒扣。（我用四方模10x10， 我以160c 1hr 10min）
相思蛋糕：by Lai Shelly
用料A ：
粟米油 45g， 奶水 60ml ，鹽 1/4 茶匙， 蛋黃 100g， 全雞蛋 1 粒，
特幼面粉 65g， 班蘭汁 20G
用料B ：
蛋白 200g，幼糖 75g，塔塔粉 1/2 茶匙
做法 : A
1）粟米油+奶水+鹽+蛋黃+全蛋打至起小泡
2）加入特幼面粉再打滑,放入班蘭汁打,放一邊 (不能吹風 )
做法 : B
1）蛋白打至起泡不跌下+幼糖+塔塔粉打至起泡不跌，最后混合A+B拌均勻。
2）放入烤爐用9吋的模，用蒸烘的方式 170C 45min，倒扣。
食谱来自： Lai Shelly
用料A ：
粟米油 45g， 奶水 60ml ，鹽 1/4 茶匙， 蛋黃 100g， 全雞蛋 1 粒，
特幼面粉 65g， 班蘭汁 20G
用料B ：
蛋白 200g，幼糖 75g，塔塔粉 1/2 茶匙
做法 : A
1）粟米油+奶水+鹽+蛋黃+全蛋打至起小泡
2）加入特幼面粉再打滑,放入班蘭汁打,放一邊 (不能吹風 )
做法 : B
1）蛋白打至起泡不跌下+幼糖+塔塔粉打至起泡不跌。
2）最后A+B混合，拌均勻。
3）放入烤爐用9吋的模，用蒸烘的方式 170C 45min，倒扣。（我用四方模10x10， 我以160c 1hr 10min）
相思蛋糕：by Lai Shelly
用料A ：
粟米油 45g， 奶水 60ml ，鹽 1/4 茶匙， 蛋黃 100g， 全雞蛋 1 粒，
特幼面粉 65g， 班蘭汁 20G
用料B ：
蛋白 200g，幼糖 75g，塔塔粉 1/2 茶匙
做法 : A
1）粟米油+奶水+鹽+蛋黃+全蛋打至起小泡
2）加入特幼面粉再打滑,放入班蘭汁打,放一邊 (不能吹風 )
做法 : B
1）蛋白打至起泡不跌下+幼糖+塔塔粉打至起泡不跌，最后混合A+B拌均勻。
2）放入烤爐用9吋的模，用蒸烘的方式 170C 45min，倒扣。
Butter Prawns （ 奶油 虾 ）
Recipe
Medium size prawns ( i got 12 prawns here), shells intact, trimmed and cut off the top part of the head
2 sprigs of curry leaves
1 tsp sugar
1/2 tsp of chicken powder
3 egg yolks, stir mix with a fork
1/2 block of butter ( around 110gm)
oil for frying the prawns
Method:
1. Shallow fry or deep fry the prawns till they turn pink and cooked. Remove and set aside.
2. Make the egg floss. On medium fire, melt the butter in the wok and pour in the egg yolks. Switch to high heat , quickly use a ladle to swirl the egg yolks in one direction. After a few seconds, you will see the mixture becomes foamy , keep stirring until you can see the egg floss ( it's not easy to see though ) turns crispy lookalike, stir for another 10 seconds.
3. Remove from heat and strain through a siever. Press the egg floss against the siever to get rid of the oil. Set aside.
4. Wash your wok and pour some oil back into the wok and fry the curry leaves . Return the prawns to the wok and add in sugar and chicken powder, sir to mix and add in half of the egg floss and give them a toss.
5. Remove to a serving plate . Garnish with the remaining egg floss.
调味料：盐、糖
Medium size prawns ( i got 12 prawns here), shells intact, trimmed and cut off the top part of the head
1 tsp sugar
1/2 tsp of chicken powder
3 egg yolks, stir mix with a fork
1/2 block of butter ( around 110gm)
oil for frying the prawns
Method:
1. Shallow fry or deep fry the prawns till they turn pink and cooked. Remove and set aside.
2. Make the egg floss. On medium fire, melt the butter in the wok and pour in the egg yolks. Switch to high heat , quickly use a ladle to swirl the egg yolks in one direction. After a few seconds, you will see the mixture becomes foamy , keep stirring until you can see the egg floss ( it's not easy to see though ) turns crispy lookalike, stir for another 10 seconds.
3. Remove from heat and strain through a siever. Press the egg floss against the siever to get rid of the oil. Set aside.
4. Wash your wok and pour some oil back into the wok and fry the curry leaves . Return the prawns to the wok and add in sugar and chicken powder, sir to mix and add in half of the egg floss and give them a toss.
5. Remove to a serving plate . Garnish with the remaining egg floss.
虾子 比拇指大一点的size，大约20只
蛋白 1个
木薯粉 适量
planta 2大匙
planta 2大匙
蛋黄 1个
咖喱叶 随意
调味料：盐、糖
- 虾子去肠子，沥干水，无需拨虾壳。倒入蛋白，拌匀。
- 烧热适量炸油，将虾子沾满木薯粉后下锅炸至金黄色，捞起沥干油。
- 热锅，放入planta溶化后倒入蛋黄，不停搅拌，慢火炒至起许多泡泡后放入咖喱叶，糖及盐，炒香后倒入虾子。
- 炒至均匀后即可上碟。
Angel Chiffon Cake
Angel Chiffon Cake
Recipe (For a 17cm Chiffon Cake Mold)
40ml Salad Oil (Canola/ Grapeseed oil)
80ml Milk
70g All purpose flour ( I used top flour)
1/3tsp Salt
1/4tsp Vanilla extract
200g Egg white
70g Powdered sugar (Icing Sugar)
Method :
1. Preheat oven to 170C.
2. In a mixing bowl, mix oil and milk together with a hand whisk.
3. Sift flour and salt into (2) and mix well with hand whisk until a smooth paste is formed and no lumps are visible.
4. In another clean mixing bowl, add egg whites and powdered sugar. Mix with a mixer fitted with a balloon whisk until soft white peaks are formed.
5. Add 1/3 of meringue from (4) into (3) and mix well. Add the remaining meringue and fold to combine using a rubber spatula.
6. Pour batter into chiffon pan and bake at 170C for 40mins.
7. Remove cake from oven and cool by standing the pan upside down.
Recipe (For a 17cm Chiffon Cake Mold)
40ml Salad Oil (Canola/ Grapeseed oil)
80ml Milk
70g All purpose flour ( I used top flour)
1/3tsp Salt
1/4tsp Vanilla extract
200g Egg white
70g Powdered sugar (Icing Sugar)
Method :
1. Preheat oven to 170C.
2. In a mixing bowl, mix oil and milk together with a hand whisk.
3. Sift flour and salt into (2) and mix well with hand whisk until a smooth paste is formed and no lumps are visible.
4. In another clean mixing bowl, add egg whites and powdered sugar. Mix with a mixer fitted with a balloon whisk until soft white peaks are formed.
5. Add 1/3 of meringue from (4) into (3) and mix well. Add the remaining meringue and fold to combine using a rubber spatula.
6. Pour batter into chiffon pan and bake at 170C for 40mins.
7. Remove cake from oven and cool by standing the pan upside down.
Vanilla cupcakes
Vanilla cupcakes
Ingredients:
225g Unsalted Butter (softened)
*225g caster sugar (reduced to 200g)
225g Self-raising flour
1 tsp Baking powder (omitted)
4 eggs
1 tsp vanilla essence
*If you have vanillar sugar, use half caster and half vanilla caster.
Method:
1. Preheat oven to 175deg.
2. Place paper baking cases in muffin tins.
3. Place all ingredients in mixing bowl and whisk until smooth & pale.
4. Spoon mixture into the cases.
5. Bake about 20mins
6. Remove cakes from oven and let it cool on rack.
7. Decorate cupcakes as per preference.
Recipe reference: 500 cupcakes & muffins
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