espresso hokkaido chiffon cupcake 浓缩咖啡北海道戚风蛋糕

obsessed with espresso these days..
fion darling… here’s my homework
近期恋上浓缩咖啡香
fion 达令，偶交功课来啦

Ingredients (makes 12 cupcakes)

40g egg yolk (c. 2 egg yolk)
40ml coconut oil (you can use salad oil)
80g cake flour (sifted twice)
80ml espresso coffee (mix 2 tbsp espresso powder with 1 tbsp of hot water. stir and mix, then add enough water to get 80ml solution)
1 tbsp kahlua

160g egg white (c. 4 egg white)
60g sugar

filling
please refer to this post for whipped cream filling

食材（可做12个杯子蛋糕）

蛋黄 40克 （约两颗蛋黄）
椰子油 40毫升 （也可用沙拉油替代）
蛋糕粉 80克 (过筛两次）
浓缩咖啡液 80毫升（先用1大匙热水融化2大匙浓缩咖啡粉，然后加水至咖啡液所需的量即可）
卡鲁哇酒（咖啡香甜酒）1大匙

蛋白 160克（约四颗蛋白）
绵白糖 60克

内陷
内陷食谱可参考此博文。因未经翻译，烦请点击此链接以便翻译

Directions/做法

– beat egg yolk slightly and beat in coconut oil. blend well
蛋黄打散后拌入椰子油

• add in espresso coffee followed by kahlua and mix well
  加入浓缩咖啡液和卡鲁哇。拌匀

• add sifted flour, incorporate well and set aside
  加入过筛面粉，再次拌匀

• beat egg white to shiny, stiff peak stage, adding sugar in 3 additions
  糖分3次加入蛋白，将蛋白打至湿润、硬性状态

• fold egg white meringue to egg yolk batter in 3 additions
  蛋白霜分3次以翻拌方式切入蛋黄糊

• pour 30-32g of batter into cupcake liner and bake in preheated oven of 170 degrees C for 35 mins (temperature and baking time is for reference only)
  纸杯倒入30-32克面糊，送入预热至170摄氏度烤箱烤35分钟（烘焙温度和时间仅共参考）

• allow cupcake to cool and prepare filling. spoon filling into piping bag fitted with a small piping tip
  杯子蛋糕冷却当儿准备内陷，并将其勺入装着小圆形裱花嘴的裱花袋

• pipe cream into cupcake. sift some hot chocolate powder on top of cream and serve
  蛋糕冷却后，将内陷挤入蛋糕体，在撒上一些热巧克力饮料粉即可享用

 i am submitting this post to Best Recipes for Everyone #5 ~ My Little Cupcakes hosted by Fion of XuanHom’s Mom Kitchen Diary

Pollution index: 22 (excellent)