Tangmein Hokkaido Cupcakes

LinLin Bakie

Tangmein Hokkaido Cupcakes... No shrinkage after baking... love it...

Recipe credit to LinLin Bakie

TangMien Hokkaido Cupcake recipe (汤面北海道蛋糕)

(A)

80g Fresh milk

60g Oil

20g Sugar

1tsp Vanilla essense

(B)

100g Cake flour

(C)

5 Egg yolks

(D)

5 Egg Whites

60g Sugar

(E)

Topping Cream

subheading: Method :

- Boil (A) in saucepan till small bubble appear. Off fire. Sift in (B) then slowly add in (C) 1 by 1.. Set aside..

- Beat Egg white till frothy then add in Sugar gradually in 3 batches.. Beat till stiff peak.

- Pour batter into cup case (90%), tap a few times on tabletop to release air & bubbles..

- Bake @ 110C - 15mins, 125C - 15mins, 150C - 8mins..

- Once done, remove fr oven & again i drop the tray on the tabletop a few times so that to prevent shrinkage...

- Beat the Topping cream till stiff peak & put in piping bag..

- Once the cake cool down u can pipe the cream in & deco the top..

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