今天的下午茶~北海道杯子蛋糕~
咖啡奶油馅，不油不腻，松软好吃！
咖啡奶油馅，不油不腻，松软好吃！
材料：
(A)
蛋黄 7个
牛奶 80毫升
粟米油 60毫升
盐 1/4茶匙
特幼粉 80克 (过筛)
香草精 1/2茶匙
(A)
蛋黄 7个
牛奶 80毫升
粟米油 60毫升
盐 1/4茶匙
特幼粉 80克 (过筛)
香草精 1/2茶匙
(B)
蛋白 7个
幼糖 60克
柠檬汁/ 塔塔粉 1/2茶匙
蛋白 7个
幼糖 60克
柠檬汁/ 塔塔粉 1/2茶匙
(C)
植物性奶油 100克
幼糖 50克
LA3合1白咖啡，半包（加少许热水拌溶，待冷备用）
植物性奶油 100克
幼糖 50克
LA3合1白咖啡，半包（加少许热水拌溶，待冷备用）
装饰:
葡萄或任何水果
葡萄或任何水果
做法：
1.将材料(A)蛋黄用手拌打蛋器打散，逐一地加入牛奶，粟米油，盐，香草精混合均匀，然后分次的加入特幼粉，拌匀至无颗粒。
2.准备另一个大盆，将蛋白和幼糖(材料 B),用电动搅拌器打发。加入柠檬汁打至蛋白拿起尾端呈现弯尾即可。
3.将1/3 的蛋白加入刚才已拌好的面糊中，用勺子(spatula)以切割和fold in 方式将它拌匀。
4.将步骤3分次倒入蛋白中，以同样的方式将它完全拌均匀。
5.将面糊倒入纸杯中，七分满即可，轻轻地将杯子蛋糕敲一两下(以便排出多余的泡泡)
6.预热烤箱，以150摄氏烤30-35分钟。
7.烤好后，取出待凉，用筷子在蛋糕中间插一个洞。
8.将材料(C)鲜奶油与幼糖打发，加入拌好的白咖啡，再打至均匀。
9.将打发好后的咖啡鲜奶油挤进蛋糕里，在蛋糕面上挤上少许奶油。最后作装饰，即可存入冰箱，待一小时后即可享用~
*（温度依个人烤炉的热情，自行调整）
1.将材料(A)蛋黄用手拌打蛋器打散，逐一地加入牛奶，粟米油，盐，香草精混合均匀，然后分次的加入特幼粉，拌匀至无颗粒。
2.准备另一个大盆，将蛋白和幼糖(材料 B),用电动搅拌器打发。加入柠檬汁打至蛋白拿起尾端呈现弯尾即可。
3.将1/3 的蛋白加入刚才已拌好的面糊中，用勺子(spatula)以切割和fold in 方式将它拌匀。
4.将步骤3分次倒入蛋白中，以同样的方式将它完全拌均匀。
5.将面糊倒入纸杯中，七分满即可，轻轻地将杯子蛋糕敲一两下(以便排出多余的泡泡)
6.预热烤箱，以150摄氏烤30-35分钟。
7.烤好后，取出待凉，用筷子在蛋糕中间插一个洞。
8.将材料(C)鲜奶油与幼糖打发，加入拌好的白咖啡，再打至均匀。
9.将打发好后的咖啡鲜奶油挤进蛋糕里，在蛋糕面上挤上少许奶油。最后作装饰，即可存入冰箱，待一小时后即可享用~
*（温度依个人烤炉的热情，自行调整）
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Ingredients：
(A)
7 egg yolk
80ml milk
60ml corn oil
1/4 teaspoon salt
80g super fine flour (sifted)
1/2 teaspoon vanilla essence
(A)
7 egg yolk
80ml milk
60ml corn oil
1/4 teaspoon salt
80g super fine flour (sifted)
1/2 teaspoon vanilla essence
(B)
7 egg white
60g granulated sugar
1/2 teaspoon lemon juice/ cream of tatar
7 egg white
60g granulated sugar
1/2 teaspoon lemon juice/ cream of tatar
(C)
100g whipping cream
50g granulated sugar
1/2 packet of LA 3in1 white coffee,(add some hot water and mixed well)
100g whipping cream
50g granulated sugar
1/2 packet of LA 3in1 white coffee,(add some hot water and mixed well)
Decoration:
Grapes or any other fruits
Grapes or any other fruits
Steps：
1. Whisk all the ingredients (A)~egg yolk,milk, corn oil & salt, vanilla essence in a large mixing bowl. Add in sifted super fine flour, mix well.
2. With another big bowl, add in egg white & sugar (with 2-3 batches), lemon juice (ingredients B), whip it with medium speed until peaks form.
3.Add 1/3 of meringue (step 2) to batter (step1). Use spatula to fold in and slowly mix it well.
4. Pour gradually the mixture (step 3) into remain meringue, use the same step, fold in with spatula mix well.
5. Pour the batter into the cups.
6. Bake in the 150 celsius preheated oven for 30-35 minutes.
7. When the cup cakes is done, let it cool down and use a chopstick, poke a hole on the middle of the cupcakes.
8. Whip ingredients (C)~ whipping cream & sugar, whip it with medium speed until smooth, add in coffee and mix together.
9. Piping in coffee whip cream into the cup cakes and some on the top of the cakes, decorate with some fresh grapes. Chill in the refrigerator for at least one hour.
1. Whisk all the ingredients (A)~egg yolk,milk, corn oil & salt, vanilla essence in a large mixing bowl. Add in sifted super fine flour, mix well.
2. With another big bowl, add in egg white & sugar (with 2-3 batches), lemon juice (ingredients B), whip it with medium speed until peaks form.
3.Add 1/3 of meringue (step 2) to batter (step1). Use spatula to fold in and slowly mix it well.
4. Pour gradually the mixture (step 3) into remain meringue, use the same step, fold in with spatula mix well.
5. Pour the batter into the cups.
6. Bake in the 150 celsius preheated oven for 30-35 minutes.
7. When the cup cakes is done, let it cool down and use a chopstick, poke a hole on the middle of the cupcakes.
8. Whip ingredients (C)~ whipping cream & sugar, whip it with medium speed until smooth, add in coffee and mix together.
9. Piping in coffee whip cream into the cup cakes and some on the top of the cakes, decorate with some fresh grapes. Chill in the refrigerator for at least one hour.
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