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Post by SeaDragon on Jan 13, 2018 19:00:26 GMT 10
Steam Chocolate Cup Cake 蒸巧克力小蛋糕Recipe from Kitchen Notes on Fenying's radio program, Thursday, December 6, 2007Ingredients:A:120g whole eggs 20g eggs yolk 110g brown sugar B:70g plain flour 20g cocoa powder ½ tsp baking powder C:20g fresh milk 30g corn oil ¼ tsp vanilla oil (or extract) Method:1) Whisk Ingredient A over high speed till thicken and risen (about 5 mins). 2) Reduce speed, whisk for another 1 min (turn off switch). 3) Fold in Ingredient B lightly. 4) Pour in Ingredient C, mix well. 5) Pour batter into prepared paper cups in muffin pans. 6) Steam for 15 mins, let cool, spread with chocolate topping. * Chocolate Topping (double boil) 150g chocolate 200g fresh cream 20g butter
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Post by SeaDragon on Jan 13, 2018 19:02:44 GMT 10
Anonymous said... HI, Auntie Irene Can i prepared chocolate topping for the next day and how long can keep it? Thanks LILIAN December 8, 2007 10:57:00 AM SGT
Xiiao_kitty_min said... Auntie Irene, Why must I put so much eggs? (Eggs already have egg yolk what...) December 10, 2007 8:34:00 AM SGT
Irene said... Hi LILIAN yes, u can prepared chocolate topping for the next day. 可保存2-3 天,若是凝固了,可再加热溶解。
Hi xiiao_kitty_min, 加多蛋黄,是让蛋糕更软和香。 December 10, 2007 9:53:00 AM SGT
Anonymous said... Hi Auntie & Fenying, Can I change the cocoa powder to coffee powder? (would like to try the coffee favorite) Thanks. From Jess December 11, 2007 10:16:00 AM SGT
Irene said... Hi Jess 若是你喜欢咖啡口味的,把 Vanilla oil ¼ tsp 换成 coffee emulco 1 tsp December 11, 2007 11:21:00 AM SGT
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