Hokkaido Cupcake Recipe 北海道戚風杯子蛋糕食谱

Yolk Batter Method:
蛋黃麵糊

1) Prepare 3 Pieces of Eggs (at Fridge Temperature). Separate egg yolks and white into two bowls. Then, keep the egg white into fridge for later usage. Weight and prepare all the rest of the ingredients and set aside.
冰雞蛋3顆，將蛋黃與蛋白分開至2個乾淨的攪拌盆中，蛋白先冰冰箱，所有材料秤好，備用。

2) Beat the egg yolks, add in 20g of caster sugar then use electric beater in slow speed and beat till smooth.
蛋黃打散，加入細砂糖20g，用電動攪拌器低速攪打至如美乃滋滑順。

3) Pour in 40ml of Vegetable oil and mix well.
倒入植物油40ml攪拌均勻。

4) Add in 40ml of Milk and stir well.
再加入牛奶40ml混合。

5) Sift in 60g of Low-gluten flour, mix slowly with hand mixer and set aside
篩入60g的低筋麵粉，用手動打蛋器輕輕拌勻，備用。

Meringue Method:
蛋白霜

6) Take the egg white from the fridge; add in 20g of caster sugar. Using an electric mixer, beat until soft peak.
蛋白3顆從冰箱取出，先加入一半(20g)的細砂糖，以電動攪拌器打至濕性發泡。

7) Add in the remaining 20g of caster sugar, continue to whisk until stiff peaks form.
再加入剩下一半(20g)細砂糖，繼續攪打至提起攪拌器，蛋白呈現尾端挺立的硬性發泡。

8) Take 1/3 of the meringue and add into Step 5 (Yolk Batter); Mix well with a plastic spatula.
將1/3的蛋白霜加入步驟(5)完成的蛋黃麵糊，用塑膠刮刀拌勻。

9) Then, take the remaining meringue and add in twice, stir and mix lightly together.
再將剩下的蛋白霜分2次加入，輕輕混合拌勻。

10) Pre-heat oven to 170 Degrees (Approx 338 Fahrenheit)
烤箱預熱至170度C(約338度F)。

11) Add the mixed batter into paper cup - measuring approx 70% full.
混合好的麵糊倒入杯子紙模中，約七分滿即可。

12) Place into oven and bake for 15 ~ 20 Minutes until it rises, using toothpick, poke into it and if it comes out clean, it can be removed and set aside to cool.
送入烤箱烘烤約15~20分鐘，至蛋糕膨脹，以竹籤插入不沾黏，即可取出，放在鐵架上待涼。