Hokkaido Cupcakes

Hokkaido Cupcakes

14pcs

Ingredients:

A:

80g      Self raising flour ( 80g Low protein flour + 2/3 tsp Baking powder )

6ps      Egg yolk

60ml    Orange juice ( 54g water )

1tsp     Orange zest

60ml    Corn oil (42g)

B:

6pcs    Egg white

1/2tsp  Cream of tartar

70g      Castor sugar

Filling:

200g    Whipping cream

1tbs      Icing sugar

Method:

1. Put egg yolk, orange juice, corn oil in a bowl, whisk and add in sieve flour, mix well.

2. The sugar add three times to the egg white (first when foaming, second when more delicate, third when see the lines), whisk until still peak.

3. Pour the meringue in the the egg yolk batter in three portions and fold well.

4. Pour into the cups 80% full.

5. Bake with125 degrees for 20 minutes and continue with 135 degrees for 20 minutes then     150 degrees 20 minutes and 170 degrees 20 minutes.