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
