Hokkaido Cupcakes
Recipe credit: Shirley Tam
Ingredient A
6 egg yolk
salt 1/4tsp
corn oil 40g
milk 40g
Vanilla essence 1/2tsp
cake flour 65g
Ingredient B
egg white 6
vinegar 1/2tsp
castor sugar 85g (can reduce to 70g, find it abit too sweet)
Filling:
Caramel Sauce:
Ingredients:
Castor sugar 75g
Topping cream 150g
Steps:
1. Pour sugar into a pan, heat until it forms brown colour, remove from heat.
2. Slowly pour in topping cream (Be careful, it's very hot!!) and put aside until it's cool.
Cream
Ingredients:
1. Topping cream (non dairy cream) 150g
2. Caramel Sauce
Step:
1. Beat the cream until soft peak and add in caramel sauce.
2. Then continue to beat until stiff peak. Put the cream into fridge for 1/2 hour then apply on cake.
Steps：
1）whisk egg yolk with salt, then add in oil then milk till well combine.
2）sift in flour and lastly vanilla essence, mix well.
3）beat egg white till frothy and add in vinegar, then gradually add in sugar and beat till stiff.
4) scoop 1/3 egg white to the batter and combine, then pour all the batter into the remaining egg white, use cut and fold method to combine.
5）pour the batter into cup, 80-90% full, give the cup a few tap.
6）baked in 140c in 20 minutes, 150c for 20 minutes, then use 170c for 10-15 minutes.
7）when it's done, let it cool down and pipe the cream in.
Tips:
1. Drop the cupcake a few time, to prevent shrink.
2. Turn the cupcake clockwise when you pipe, so that the cream is evenly pipe in.
