Chinese cup cake Make 5-6cups Material A: Egg white 3 pieces Lemon juice Lemon juice 1tsp Monkfruit Sugar 30g Material B: Egg yolk 3 pieces Cream 10g Vanilla extract 1/2tsp Powder: Soybean residue powder Okara Flour 15g Baking powder Baking powder 1g Salt Salt 0.3gg practice: 1) Place the egg whites and lemon juice in a kitchen mixer and whisk until foamy, add monk fruit sugar, and whisk again until firm. 2) Prepare mold and butter paper; preheat oven to 160c. 3) Whisk the egg yolks evenly, pour the cream and vanilla oil into the egg whites, and mix well using the cutting and mixing method. 4) Sift the soybean residue powder, whisk powder and salt, then add it to the egg whites in two batches, and mix well using the cutting and mixing method. 5) Pour the egg mixture into the mold until it is 80% full, put a baking tray with a cup of water next to it, and put it into the oven together for 12-15 minutes. 6) Take out the cake, wait for it to cool, unmold and complete.
Hi Hilda I'm from North America, thanks for sharing your recipe! I looked at many sponge cake recipes and yours looked the most spongy and moist. I'm not on a keto diet so I substituted a few ingredients: I used white sugar, cake flour (23g) and whole milk. The baking time is way off for me, I had to bake it for 45 mins at 320F (160c) to get the brown top. I have a stove/oven which is a lot bigger, so I understand I will need to adjust baking time. The cake is spongy however, turned out over cooked - not surprised since mine was x3 your recommended baking time. I might try 350F next, not sure... any recommendations for me? And if there is anyone from North America making this, please share your experience and baking time. It is definitely a recipe I will try at least 1 more time.
![【港式食譜】紙包蛋糕🧁 原來好難做？Paper Wrapped Cake [Eng Sub]](http://i.ytimg.com/vi/unEuWizIB4M/mqdefault.jpg)
![【港式食譜】紙包蛋糕🧁 原來好難做？Paper Wrapped Cake [Eng Sub]](/img/tr.png)
Chinese cup cake
Make 5-6cups
Material A:
Egg white 3 pieces
Lemon juice Lemon juice 1tsp
Monkfruit Sugar 30g
Material B:
Egg yolk 3 pieces
Cream 10g
Vanilla extract 1/2tsp
Powder:
Soybean residue powder Okara Flour 15g
Baking powder Baking powder 1g
Salt Salt 0.3gg
practice:
1) Place the egg whites and lemon juice in a kitchen mixer and whisk until foamy, add monk fruit sugar, and whisk again until firm.
2) Prepare mold and butter paper; preheat oven to 160c.
3) Whisk the egg yolks evenly, pour the cream and vanilla oil into the egg whites, and mix well using the cutting and mixing method.
4) Sift the soybean residue powder, whisk powder and salt, then add it to the egg whites in two batches, and mix well using the cutting and mixing method.
5) Pour the egg mixture into the mold until it is 80% full, put a baking tray with a cup of water next to it, and put it into the oven together for 12-15 minutes.
6) Take out the cake, wait for it to cool, unmold and complete.
Thanks
Thank you for sharing your receipt
Hi Hilda I'm from North America, thanks for sharing your recipe! I looked at many sponge cake recipes and yours looked the most spongy and moist. I'm not on a keto diet so I substituted a few ingredients: I used white sugar, cake flour (23g) and whole milk. The baking time is way off for me, I had to bake it for 45 mins at 320F (160c) to get the brown top. I have a stove/oven which is a lot bigger, so I understand I will need to adjust baking time. The cake is spongy however, turned out over cooked - not surprised since mine was x3 your recommended baking time. I might try 350F next, not sure... any recommendations for me? And if there is anyone from North America making this, please share your experience and baking time. It is definitely a recipe I will try at least 1 more time.
紙包蛋糕，相信大部份港人都食過，Hilda這個健康版更有益健康。Thanks Hilda for sharing 👍👍
Support ❤
Thank you so much Decen!! 😍🥰❤️
Really good! Support!
沒有大豆渣粉用低筋麵粉可以嗎？
Hilda, 請問可否用whisker代替你部機器？
Can you provide recipe in english? Thanks! I wanted to try your recipe.
大豆渣粉邊到買得到？有甚麼粉代替。
蒸得唔得架？
可否告訴在那裡有得買
什麼叫大豆渣粉？
請問模是乜嘢尺寸？
想請問我將蛋黃加入蛋白時，已經好溫柔地用切半法加入，但都起左唔少泡，咁係邊度出左問題？求指教🥹
不過味道真係好正同埋一路焗一路勁香，所以好想整靚佢😚
同問😊
100%像真度👏🏻👏🏻👏🏻👏🏻👏🏻
Hilda你好犀利啊!👍👍👍
Thank you Mondy!! 你都整啊❤️😋
請問vanilla 香油那裹買？
我在香港的烘焙店買的～
請問大豆渣粉在那裡買？
HKTVmall都有呀
請問大豆渣粉是否大豆蛋白粉？
我也想知道
唔係呀 唔係蛋白粉 兩樣食材😊 我用kikkoman的牌子的大豆渣粉
想請問唔用忌廉可用咩取代?
可用杏仁奶/鮮奶😊
請問大豆渣是否同黃豆粉一樣？
唔同㗎😇
請問大豆渣粉有冇其他嘢可以代替？
可試用杏仁粉/椰子粉，但份量要放多少少，而口感亦會冇咁絲滑～
@@hildaleungkitchen 多謝Hilda 回覆. 英國呢邊唔係所有材料都咁容易買到😅買到材料之後會試整🙏🏻
用氣炸鍋可以嗎？時間同溫度？
我未試過，但相信可以，你試吓用同一溫度～
Thanks Hilda! 我要試吓喇
呢個超好味！！❤️😋
蛋白打到咩狀態
You never mention the temperature......😮
請問模具有幾高或者幾多mL？
模具係大約7cm高😇
無份量嘅？
詳細食譜已放在資訊欄中～
請問焗炉要幾度？
160c，詳細食譜都放咗喺資訊欄度😊
謝謝分享💛💜❤️第一次睇到妳個channel 🥰訂閱左😊
我發覺好多人兒時好喜歡食紙包蛋糕🧁包括我自己🥰🥰我都想試吓整^感覺簡單又快👍🏻👍🏻
想問吓邊度可以買到比較好既大豆渣粉？
我係用kikkoman 嘅大豆渣粉😊
喺HKTVMALL都有
👍🏻👍🏻👍🏻😋😋😋🥰
Where is the receipt??? We need the measurement please
Full recipe is in the description box 🤓
可用杏仁粉或其他粉麻？
可以試用杏仁粉/椰子粉，份量要落多少少😊
好吸引🤤🤤🤤🤤
Thanks dear!! 😘😘😘
🤤又篤吓👆🏿個制支持吓先😆
多謝你VEE!!! 快啲整比大叔食🥳
❤
❤️❤️❤️
等我叫個女做俾我食， 好在食譜有中英對照！
🥰😘 咁個成品一定會好甜呀
😖我個出爐好月球表面😂
會唔會焗爐火力太猛?減低温度會好D
@@cathysiu1394😂原來個淨係開咗下個火😂😂😂😂😂😂，好豬呀我
冇心分享，冇份量，冇溫度，蛋白發到什麼狀態不清𥇦，什麼粉加入也不清楚。 10:34
冇溫度
詳細食譜放咗喺資訊欄入面^^
你好靓、结婚了吗？
冇心分享，冇份量，冇溫度，蛋白發到什麼狀態不清𥇦，什麼粉加入也不清楚。
你係咪用電話睇？電話睇有機會show唔到個資訊欄，用返電腦有曬份量同溫度的。
用手机都可以睇得到份量资讯，只需要按一下个题目就可以啦
佢只係表演自己如何整，根本冇去教人，無任何材料分量，唔值得去睇，浪費時間
食譜+食材份量全部都列明喺資訊欄中，可能你miss咗了😊
😂你知道自己講呢句柒咗嗎？😂食譜咪擺曬係到😂得閒留言鬧人就搵清楚先😂
講嘢語氣真係好差😅😅
咁搞笑嘅，咁都唔係教緊咩，唔通要捉住隻手教，先係叫教！🙄
Show some respect, please
請問大豆渣粉喺邊度地方買
請問cream係咪whipped cream？低脂版whipped cream可以嗎？
普通whipping cream便可，低脂版都可以，但冇咁香啊～
❤
冇心分享，冇份量，冇溫度，蛋白發到什麼狀態不清𥇦，什麼粉加入也不清楚。
係 description 到咪有份量囉！睇清楚先話人啦！
有分量的
冇心分享，冇份量，冇溫度，蛋白發到什麼狀態不清𥇦，什麼粉加入也不清楚。