紙杯蛋糕 Cup Cake Recipe 五十年代的香港居民的童年回憶！

#紙杯蛋糕 #Cup Cake
紙杯蛋糕, 源于香港，類似海綿蛋糕和戚風蛋糕，用烘焙紙包著，但每个的份量很小，大概也只有兩，三口。它是五十年代的香港居民的童年回憶。
Cupcakes, which originated in Hong Kong, are similar to sponge cakes and chiffon cakes, wrapped in parchment paper, but each is a small, probably only two or three mouthfuls. It is a childhood memory of Hong Kong residents in the 1950s.

成份：(6個)
20g蔬菜油
20g牛奶（或杏仁奶，椰奶）
10g蜂蜜
3個蛋黃
40g低筋麵粉
5g玉米澱粉
3個蛋白
30g糖
1/4茶匙檸檬汁

Recipe：（6 pieces）
20g vegetable oil
20g milk(or almond milk, coconut milk)
10g honey
3 egg yolks
40g pastry flour
5g corn starch
3 egg whites
30g sugar
1/4tsp lemon juice

在预热好130℃(266ºF)炉内(底層)烤20分钟, 150℃(302ºF)炉内烤20分钟（開風扇）
Bake in oven(bottom) preheated to 130℃ (266ºF)for 20 min，150℃ (302ºF)for 20 min(turn on the fan)

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