基本杯子蛋糕 How to Make Basic Cup Cake

基本杯子蛋糕 - 簡單做法 How to Make Basic Cup Cake - Easy Recipe

YouTube Video視頻:

材料: 

雞蛋兩隻

130g 無鹽牛油(奶油)(黄油)

130g 自發粉

110g 細砂糖

30ml 牛奶

1/4 茶匙香草精

1/4 茶匙鹽

Ingredients:- 

2 Eggs

130g Unsalted Butter

130g Self Raising Flour

110g Caster Sugar

30ml Milk

1/4 Tsp Vanilla Extract

1/4 Tsp Salt
 
 
 

做法: 

1.  粉和鹽過篩

2.  牛油(室溫) 加入糖打發 (打大約2分鐘)

3.  加入香草精(再打大約3分鐘)

4.  再加入蛋打至均勻 (打大約3分鐘)

5.  加入篩過的粉和鹽
6.  先用慢速, 再轉中速打至均勻 (再打大約3分鐘)

7.  加入牛奶打至均勻 (打大約1分鐘)

8.  預熱焗爐180°C
9.  準備蛋糕模和紙蛋糕杯

10.  把粉糊放入紙蛋糕杯至一半滿

11.  用180°C 焗 20 - 22分鐘
12.  烘焙的時間和度數視乎不同牌子和類型的烤爐
13.  完成了!!

Instructions:

1.  Sift the flour and salt

2.  Whisk the butter (room temperature) with sugar (Whisk around 2 mins)

3.  Add the vanilla extract (Whisk around 3 mins)
4.  Add eggs and mix well (Whisk around 3 mins)
5.  Add the sifted flour and salt
6.  Use low speed first then change to medium speed and mix well (Whisk around 3 mins)
7.  Add milk and mix well (Whisk around 1 mins)
8.  Preheat the oven to 180°C
9.  Prepare the muffin tin and paper cups
10.  Scoop the mixture into the paper cups until they are half full
11.  Bake at 180°C for 20 - 22 mins
12.  Baking time and degree may vary from the brand and type of your oven
13.  It's Done !!
  

 

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茶餐廳紙包蛋糕 How to Make Paper Wrapped Cake

茶餐廳紙包蛋糕-簡單做法 How to Make Paper Wrapped Cake - Easy Recipe

到香港茶餐廳，大人總愛叫紙包蛋糕給小朋友吃。我特别喜歡紙包蛋糕，是情意結吧！每次吃紙包蛋糕, 也會想起, 我也曾經做過小朋友呢！ 

To eat in Hong Kong cafe, adults love to order the paper wrapped cake for their children. Every time I eat the paper wrapped cake, it reminds me about my childhood! 

YouTube Video視頻:

材料:-

雞蛋5隻

90g 低筋面粉

10g 粟粉 (玉米粉)

60ml 牛奶

50g 植物油(菜油)

80g 細砂糖 (60g + 20g)

1/4茶匙塔塔粉

Ingredients:

5 Eggs

90g Cake Flour

10g Corn Flour

60ml Milk

50g Vegetable Oil

80g Caster Sugar (60g + 20g)

1/4 Tsp Cream of Tartar  

做法:

1. 把烘培纸剪成正方形

2. 用另一個紙杯將烘培纸壓成杯形

3. 將蛋白及蛋黃分開

蛋白霜

*蛋白不可以有蛋黃，不然會打發不起

4.  蛋白加塔塔粉打發至起泡沫

5.  慢慢加入60g 糖

6.  打發至乾身出現尖勾

7.  將蛋白霜放入另一個碗中備用

蛋黃糊

*你可以用同一個碗打發蛋黃

8.  蛋黄加入20g 糖打至濃稠

9.  再加入油和牛奶

10. 預熱焗爐170°C

11.  把低筋面粉和粟粉篩入蛋漿

12.  拌匀至無粉粒

13.  將蛋白霜加入蛋黄糊中

14 . 混合均匀至面糊看不見蛋面霜

15.  將蛋糊倒入預備好的紙杯裡 (8 - 9分满)

16.  用170°C 焗 20-22 分鐘

      *烘焙的時間和度數視乎不同牌子和類型的烤爐

17.  蛋糕出爐冷卻後會稍為收縮

[美味生活] How Living – Lazy Mom and Busy Dad  美味名人食譜  :  https://goo.gl/hps49R

Methods:

1.  Cut the baking paper into a square

2.  Use another paper cup to press down the baking paper to form a cup shape

3.  Separate the egg white and egg yolk

Meringue

* Take note that no yolk remains in the whites otherwise it is not able to whisk in stiff form

4.  Add cream of tartar into the egg whites and whisk till foamy

5.  Gradually add in 60g sugar

6.  Whisk till stiff peak form

7.  Put the meringue into another bowl for later use

Egg Yolk Batter

* You can use the same mixing bowl to whisk the egg yolks

8.  Add 20g sugar into the egg yolks and whisk until pale and thick

9.  Add oil and milk

10.  Preheat the oven to 170°C

11.  Sift the cake flour and corn flour into the egg batter

12.  Mix the batter until no lump remains

13.  Pour the meringue into the egg yolk batter

14.  Fold to mix the meringue and egg yolk batter until they are fully combined

15.  Pour the batter into the prepared paper cup (80 -90% full)

16.  Bake at 170°C for 20-22 mins

      *Baking time and degree may vary from the brand and type of your oven

17.  The cakes will shrink slightly after they are cooled 

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