香喷喷的柠檬小蛋糕

食谱来自Facebook Baking Wonderland的姐妹慷慨分享-Tiffany Koong

平时闲来无事都会浏览面子书

看看大家的动向，看有没有新发现什么的

刚巧让我看见Tiffany的柠檬小蛋糕煞是可爱

就向她拿了食谱，自己做做看~

老实说，所有的蛋糕饼干原料都是一样的

只是，不是专业的我并不懂该怎么调配份量

只好厚着脸皮向别人拿

而且，自己调配要经过无数次的失败

才可以得到成果，我的钱包和家里的老佛爷不允许我浪费钱

只好~~~

好吧，不罗嗦了

以下是柠檬小蛋糕的食谱

自己还Google搜索了柠檬糖霜来装饰平平无奇的它们

让它们看起来都美美的

柠檬小蛋糕

材料：

面粉 100g

泡打粉 3g

苏打粉 1g

盐 1g

牛油 60g

砂糖 105g

蛋 1颗

香草精 1/4茶匙

柠檬皮屑 3g

牛奶 65ml

柠檬汁 10ml

做法：

1. 将所有粉类和盐过筛备用。

2. 用打蛋器将牛油和砂糖打至松发呈乳白色，加入蛋打至均匀即可。

3. 加入香草精和柠檬皮屑搅拌均匀。

4. 分两次加入面粉，牛奶和柠檬汁，用刮刀搅拌均匀即可。

5. 把拌好的面糊用小勺舀进小纸杯，3/4满就好了。送进已预热好烤箱烤17-20分钟，160度。

有点烤焦了~>,<

柠檬糖霜~

（以下是原食谱的1/8）
材料：

糖粉 1/2cup (64g)

牛油 1/2ounces (15g左右)

柠檬皮屑 少许

柠檬汁 1/2汤匙

做法：

蛋糕体~

1. 将软化的牛油和以过筛的糖粉搅匀，再加入柠檬汁和柠檬皮屑搅拌均匀。
2. 装进挤花袋里，挤出喜爱的形状即可。

已装饰好的柠檬小蛋糕~

可是挤工还有待进步...

>,<

Hokkaido Cupcakes 北海道戚风蛋糕

Hokkaido Cupcakes is a Chiffon Cupcakes with Custard Cream Filling in the centre.

 First time I tried this was from the shop Hokkaido Japanese Pastry House (北海道パン屋) at Kota Damansara. 

I totally fall in love with this little cake with my first bite! It is so so so so so so yummy~~

The texture of this cake is very soft and light, together with the milky custard cream, it is a perfect match! 

Then I was thinking to make this. So I started to search and collect the recipe from a group in Facebook. Guess what... I was success!! 

Next time I should try other flavour, like Pandan Chiffon Cakes with custard cream or chocolate~~

Hokkaido Cupcakes

Ingredients A:

- Egg Yolks 3

- Sugar 20g

- Oil 35g

- Milk 60g

- Flour 70g

Ingredients B:

- Egg whites 3

- Sugar 25g

Methods:

1. Pre-heat oven to 170c.

2. Arrange paper liners on baking tray.

3. Hand whisk egg yolk and sugar till pale in colour.

4. Add in corn oil and milk, mix well.

5. Sift in cake flour, stir to combine.

6. Bea egg white until foamy, gradually add sugar, and continue beat till soft peak form.

7. Take 1/3 of egg white and use spatula cut and fold to mix into egg batter.

8. Fold in the balance egg white till well combine.

9. Scoop batter into pre-arranged paper liners to about 3/4 full.

10. Bake for 20-25 mins at middle rack.

*Thanks NasiLemakLover for the Chiffon Cake recipe and methods.

Vanilla Custard Cream Filling:

Milk 200g

Sugar 50g

Corn starch 10g

Flour 10g

Vanilla essence few drops (May ignore if you dont like the flavour)

Whipping Cream 100ml

Method:

1. Whisk egg yolk with hand mixer until thick and slightly whitish colour.

2. Sift in corn starch and flour into egg yolk batter. Gently whisk until incorporated.

3. Pour the milk into a pot, add in sugar to boiling. Slowly pour 1/3 of milk into egg yolk batter and stir when pouring in milk. Afterward, pour the egg yolk batter back into the remaining milk in the pot with few drops of vanilla essence. Reheat it.

4. While heating, stir constantly until the egg yolk batter is boiling, thickening. Immediately remove the pot from heat and let it cool down by sitting on a bowl of ice water.

5. Constantly stir the egg yolk batter until smooth. Cover with plastic wrap and put in the refrigerator.

6. Whisk 100ml whipping cream until foamy and mix well with egg yolk batter.

*Thanks to 『君之』的手工烘焙坊 for the Custard Cream Filling recipe.

Combination:

Fit the piping bag with a narrow tip, and fill it with custard cream. Pipe the cream into the center of the cupcakes after they are completely cooled or refrigerated. Dust with powdered sugar.

Seriously  this Hokkaido Cupcake very much!! q(❂‿❂)p