Thursday, May 14, 2020

Golden Butter Cupcake with Salted Egg Yolks Custard Filling 黃金流沙杯子蛋糕

This was baked during the craze period of salted egg on year 2016.

Salted Egg Custard Filling
Recipe adapted from Delishar

Ingredients :
2 salted egg, cooked and mashed
3 tbsp sugar
2 tbsp custard powder
2.5 tbsp milk powder
1 tsp corn flour
40g butter, soften
1.5 tbsp coconut milk

Method :
1.      Whisk milk powder, custard powder and corn flour.
2.     Add butter, sugar, yolk, coconut milk in a food processor and mix until well combined.
3.     Transfer the mixture to a mixing bowl.
4.     Mix in the custard mixture until well combined,
5.     Transfer into container and freezer for at least 3 hours.
6.     When frozen, portion out about 1 tablespoon size into plastic bag or cling wrap and shape it into ball.

Gold Butter Cake 
Recipe adapted from MyMind Patch
270g unsalted butter, softened 
165g fine sugar
1/4 tsp salt
5 beaten eggs
270g top/cake flour
2 1/4 tsp baking powder 
45g fresh milk 
1.5 tsp vanilla extract 

  1. Whip softened butter till light.
  2. Add fine sugar and salt, continue to whip till pale and creamy.
  3. Add in beaten egg, in several small portions, and mix well.
  4. Mix and loosen top/cake flour with baking powder using a hand whisk. Fold in the flour mixture, in several additions, to the batter. Avoid over mixing the batter.
  5. Fold in milk and vanilla extract.
  6. Spoon the batter and half-filled the cupcake case into cupcake.
  7. Place 1 salted egg salted ball into the batter, then spoon the batter and fill the cupcake case to about 2/3 the height of the cupcake case.
  8. Bake in a preheated oven at 180 degree Celsius for about 20 to 25 minutes at middle rack, or till the top becomes golden.
  9. Allow the cupcakes to cool down

The butter cake was soft and moist, with the salted egg custard filling, tasted heavenly. 

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