Tangmian Strawberry Yoghurt Milkshake Hokkaido Cup Cake-LinLin Bakkie

烫面草莓优格奶昔北海道蛋糕蛋糕

新鲜草莓 105g
草莓优格 65g
两者加在一起打成草莓优格奶昔

A）草莓优格奶昔 160g
草莓香精 1茶匙
植物油 60g
幼糖 30g
蛋黄 （A） 6粒
自发粉 120g

B）蛋白 6粒
幼糖 60g

做法：
1）草莓优格奶昔，植物油，草莓香精和幼糖以前煮至起泡泡（不需要滚）,加入自发粉拌均匀，再加入蛋黄，拌均匀待用。
2）预热烤箱
3）蛋白打到起泡泡，分3次加入幼糖，打至硬性发泡。
4）拿1／3蛋白糊加入蛋黄糊，拌均，把蛋黄糊倒入蛋白糊，用切拌式拌均匀，倒入杯子9份满（43~45g）
110度15钟，125度15钟，140度8分钟。蛋糕烤好了，烤箱的门开一条小缝，让热气出来，再把蛋糕拿出来敲敲几下，蛋糕就不会收缩了。
（我家烤箱Toyomi 60L很热情，自家烤箱，自己拿捏）

草莓奶油馅：
草莓果酱 50g
Topping cream 150g
草莓香精 1茶匙
全部一起打发，收进挤花袋，放入冰箱，一个小时以后才挤花。

Tangmian Strawberry Yoghurt Milkshake Hokkaido Cup Cake-LinLin Bakkie

Fresh Strawberry : 105gm
Marigolds Strawberry Yoghurt Drink : 65gm
Blend both together become strawberry yoghurt milkshake - use 160gm of milkshake to make cake and the balance use to make strawberry cream filling

A) Strawberry yoghurt milkshake 160gm
Strawberry essence 1 tsp
Vegetable oil 60gm
Castor sugar 30gm
Egg yolk (A grade) 6
Self-rising flour 120gm

B) Egg white 6
Castor sugar 60gm

Method:

1)Use low heat to cook strawberry yoghurt milkshake, vegetable oil, strawberry essence and castor sugar till you see small bubble appear (do not need to boil) , add in the self rising flour stir to combine , add in the egg yolk and combine well, set aside
2)Preheat oven
3)Beat egg white until foamy, add the sugar in 3 portions and beat till stiff peak form.
4)Take 1/3 of egg white mix into egg yolk batter combine well, then fold in this mixture to the remaining 2/3 of the egg whites with a spatula till well combine. Scoop batter into paper cup to about 90%full. (43-45gm)
5)Bake at 110c for 15 mins, 125c for 15 mins, 140c for 8 mins. Total about 38 mins.
6)When done leave the cup cake in the oven for a while with the oven door open a bit to let the hot air escape. After take out the cup cake from oven “Bang bang” a few time to prevent the cake shrink.

Strawberry cream filling:

Strawberry Jam 50gm
Topping Cream 150gm
Strawberry essence 1 tsp
Beat all together till firm and stiff , fill into the piping bag then refrigerated 1 hour before use.