Ingredients A: Egg Yolk-4pcs, Milk-30ml, Corn Oil-35ml, Vanilla Essence-Some, Low-gluten Flour-50gm, Corn Flour-5gm
Ingredients B: Egg White-4pcs, Caster Sugar-55gm
Ingredients C: Blueberry Jam-200gm
Spare Utensils : Paper Cups, Stainless-steel Bowl, Whisk, Rubber Spatula
Methods:
1. Pour the egg yolks, milk, corn oil, vanilla essence, sifted low-gluten flour and corn flour into a stainless steel bowl, whisk until no lumps, and set aside for use.
2. Put the egg white into the i-Processor, blend 3 minutes at speed 1, slowly pour in the caster sugar (2-3 times) during the blending process.
3. Use the spatula to take out some whipped egg white, place into the stainless steel bowl, stir in slowly. Then add in all the whipped egg white into the bowl, whirl in lightly and evenly.
4. Pour the batter into the paper cup until half full, add some blueberry jam then add the batter until 70-80% full. Give the cup cake a little shake on the table to knock out the bubbles and make the batter firmer.
5. Preheat the oven at 150°C for 5 minutes, then bake the cupcakes for 30 minutes.
6. Decorate the cupcakes according to your preference.
Tips:
* To make successful whipped egg white, avoid adding any liquid in the egg white and the i-Processor must be completely dry.
* Over blending or whirling the whipped egg white will disappear its bubbles.
蓝莓杯子蛋糕
材料A：蛋黄-4粒、牛奶-30ml、玉米油-35ml、香草精-适量、低筋面粉-50gm、玉米粉-5gm
材料B：蛋白-4粒、细糖-55gm
材料C：蓝莓酱-200gm
备用工具：纸杯、不锈钢碗、手动打蛋器、橡皮刮刀
做法：
1. 将蛋黄、牛奶、玉米油、香草精，过筛的低筋面粉和玉米粉倒入不锈钢碗内，用手动打蛋器搅拌至没有颗粒， 放置一旁备用。
2. 将蛋白放入智能养生机，设定速度1号搅拌3分钟，在搅拌过程中分2-3次慢慢倒入细糖。
3. 使用橡皮刮刀取出少许的蛋白霜，放入备用的不锈钢碗内，慢慢搅拌。过后取出所有的蛋白霜， 放进碗内，以轻轻旋转的方式涂抹均匀。
4. 将搅拌好的蛋糕糊倒入纸杯至一半，挤入适量的蓝莓酱再盖上一些蛋糕糊至7-8分满，过后将纸杯轻轻在台面上磕几下，震出大的气泡，让蛋糕糊更均匀。
5. 先预热烤箱150度5分钟，然后将杯子蛋糕烘焙30分钟。
6. 可依据自己的喜好装饰杯子蛋糕。
温馨提醒：
* 要成功的打发蛋白，请避免在蛋白加入任何液体和智能养生杯是全干的。
* 不要过度搅拌/涂抹蛋白霜，因为会导致蛋白霜的气泡消掉。