https://www.copymethat.com/r/ZKd4gHtT8/blueberry-hokkaido-chiffon-cupcake-cooke/
8582925
q85PWwm
ZKd4gHtT8
2024-11-08 07:36:06
Blueberry Hokkaido Chiffon Cupcake (Cooked Dough) with Blueberry Swiss Meringue Buttercream
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Ingredients
- Blueberry Hokkaido Chiffon Cupcake
- subheading: A:
- Fresh blueberry 新鲜蓝莓 100g
- Fresh milk 鲜奶 20g
- Vegetable Oil 植物油 30g
- Brown sugar 黑糖 30g
- subheading: B:
- Cake flour 低筋面粉 100g (I used premium Blue Jacket cake flour , 我 用优质 水手 牌蛋糕粉 )
- subheading: C:
- Egg yolk 蛋黄 5粒
- subheading: D:
- Egg white 蛋白 5粒
- Caster sugar 细砂糖 5 0g
- Lemon juice 柠檬汁 1 tsp
- subheading: Blueberry Swiss Meringue Buttercream:
- Blueberries 125g
- Large Egg Whites 3
- Caster Sugar 60g
- Unsalted Butter 150g
Note: Ingredients may have been altered from the original.
Steps
Directions at bakingtaitai.com
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