北海道蛋糕 Homemade Hokkaido Cake Recepi

Ingredients : 材料
(A) 
~ 3 Egg Yolks 蛋黄
~ 60g Milk 牛奶
~ 90g Low Protien Flour低面粉
~ 40g Corn Oil玉米油
~ 1/2tsp Vanilla Essence 香草香精

(B)
~ 3 Egg Whites 蛋白
~ 1/4tsp Cream Of Tartar塔塔粉
~ 60g Castor Sugar幼砂糖
Method做法:
1) Whisk egg yolk with vanilla essence. Add in oil + milk and mix well.
把蛋黄和香草香精搅拌均匀，放入玉米油和牛奶搅拌均匀
2) Sift in flour into the egg yolk mixture.
低面粉过筛放入搅拌好的蛋黄糊中
3) Beat egg whites with cream of tartar until foamy and then add in sugar and beat till stiff. 
蛋清连同塔塔粉一起打，直到起泡沫，再加入白糖，并打发至湿性发泡
4) Fold in half of the egg whites into the mixture and mix well. Then add in the other half and mix them evenly. 
将一半的蛋清倒入已混合均匀的蛋黄糊内，再切拌均匀，然后再将其余的一半倒入，继续切拌均匀
5) Fill the mixture into the cups.
倒入模杯中
6) Bake at preheated oven at 180c for 15-20mins. Leave cool . 
放进预热好180度的烤箱，烤焙15分钟左右。
7) Make a small hole at the middle, pump the custard cream into the chiffon.
等蛋糕冷却以后，用小圆孔的裱花嘴从中间插入蛋糕内部，在内部挤入香草奶油馅。

You can either chill before serving or have it straight after filling in the cream.
你可以放进冰箱冷冻后，或者直接就享用

香草奶油馅
( Vanilla Custard Cream )

Ingredients :
(A) 
~ 130g Milk 牛奶
~ 30g Castor Sugar幼砂糖
~ 2 Egg Yolks 2个蛋黄
~ 1tsp Corn Flour玉米粉
~ 2tsp Low Protien Flour 低粉
~ 1/2tsp Vanilla Essence香草香精

(B)
~ 70g Uht Whipping Cream奶油

Method 做法：
Cook mixture (A) with low heat, do not stop stirring while cooking. Cook until mixture turn thick, off heat, leave to cool ..whisk non-dairy cream til stiff peak, fold in cool vanilla custard, fold til even, ready to squeeze in to cupcake...
混合物（A）放在小火上加热，边加热边搅拌，不要停，直到面糊变得浓稠后，立即离火，放着冷却。把奶油打发至花纹不消失即可，倒入冷却后的香草乳蛋软冻倒到均匀，可以随时挤入杯子蛋糕里。

Recipe by carol rachel yap (饮食画报)
* 这个分量大概可做9 cups.
* 建议使用室温鸡蛋。