Hokkaido Cupcakes

My youngest sister having her greatest day ever in her life on 8/6/14. Well, I made her few Hokkaido cupcakes on her wedding.

Ingredients

Cake

• 35g of self-rising flour    35 克自发粉
• 80g of custard sugar (30g for egg yolks, 50g for egg whites)    80 克砂糖 (30 克給蛋黃﹐50 克給蛋白)
• 30g of cooking oil    30 克菜油
• 30g of milk    30 克牛奶
• 4 eggs    4 颗蛋
• 1 tea spoons of vanilla essence    1 茶匙香草精

Filling Cream

• 400ml of whipping cream    400 毫升奶油
• 40g of icing sugar    40 克 糖粉
• 1 tea spoon of vanilla essence    1 茶匙香草精

 Steps 

 Cake 

1. Sift the self-rising flour 3 times.     自發粉过筛3回。
2. Separate the egg yolks and egg white into 2 containers.    把蛋黃和蛋白分別放入兩個容器。
3. Put the egg yolks, vanilla essence, cooking oil and milk into mixing bowl and beat with the mixer.    把蛋黃﹑香草精﹑菜油和牛奶倒入盆﹐ 用攪拌機打勻。 
4. Pour in 1/3 of the 30g sugar and beat to dissolve. Repeat the step for the balancing sugar.     從30 克的糖﹐倒入1/3攪拌至融化。重複此步驟直到所有糖倒入和攪拌融化。
5. Fold in the self-rising flour.    一边转盘一边划十字拌入自發粉。
6. Put the egg white into another mixing bowl. Beat it with 1/3 of 50g sugar to dissolve. Repeat the step for the balancing sugar.    從50 克的糖﹐倒入1/3攪拌至融化。重複此步驟直到所有糖倒入和攪拌融化。
7. Beat the egg white mixture to fluffy and hook-like shape when lift up the beater .     繼續攪拌蛋白糖漿直到膨脹輕盈﹐可拉出彎角即可。
8. Fold in 1/3 of egg-white mixture into egg-yolk batter. Then pour all the egg-yolk batter into egg-white mixture and well fold-in.     把1/3 蛋白糖漿拌入蛋黃糊。然後將所有蛋黃糊拌進蛋白糖漿。
9. Pour the batter into paper baking cups.    把面糊倒入纸杯。
10. Bake the cakes at 180°C for 15 minutes, or until fully-cooked.    放入烘炉以180°C烘15分钟，或完全熟透。 

Filling Cream

1. Put all the filling cream ingredients into the mixing bowl.    把 filling cream材料倒入盘里。 
2. Beat the ingredients till light and fluffy.    搅拌所有材料至呈轻盈膨胀的状态。

Final Touch-up

1. Piping the filling cream into every cupcake.    把奶油挤在蛋糕中心裡。