Pumpkin Hokkaido Chiffon Cupcake 南瓜北海道戚风杯子蛋糕(中英食谱视频教程)
Baking Taitai
Baking Taitai
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  • 11 cupcakes) (A)
  • 4 egg yolks (I used eggs weighing 55g)
  • 4 egg white (I used eggs weighing 55g)
  • 1. Cook the (A) ingredients over a stove. Remove from fire when heated up (need not boil). Sift the flour in, whisk to mix well. Then add in the egg yolks and whisk till well combined. Set aside. (I used the Tovolo Batter tool to whisk the ingredients)
  • 2. In other bowl, beat the egg whites till foamy stage and add the sugar in 3 additions and continue to beat till stiff peak.
  • 3 次加入蛋黄糊里用切拌式搅拌均匀。
  • 4. Scoop the batter into the cupcake mould to 80% full.



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