材料 :
蛋黄 3个
黄糖 20g
玉米油 35g
牛奶 60g
低筋面粉 50g
黑芝麻粉 20g
蛋白 3个
细砂糖 20g
内馅 : 鲜奶油 60g + 黑芝麻粉 1tsp（打发）
做法 :
1. 蛋黄+糖用打蛋器搅拌均匀。加入玉米油和牛奶，拌均匀。
2. 筛入低粉和芝麻粉， 拌成均匀的蛋黄面糊。
3. 蛋白分次加入细砂糖， 打发至湿性发泡。
4. 把1/3的蛋白霜加入蛋黄糊，拌均匀。
5. 再倒入剩余的蛋白霜，用橡皮刮刀轻轻拌匀。
6. 把面糊倒入纸杯，放入预热烤箱170'C，烤20-25分钟。
7. 蛋糕冷却后，挤入鲜奶油。冷藏后享用。
This is for Bake-Along #84 : Hokkaido Chiffon Cupcakes hosted by Zoe from Bake for Happy Kids,
Joyce from Kitchen Flavours and Lena from Her Frozen Wings.
This post is linked to the event Little Thumbs Up (August 2015 : Brown Sugar and Molasses)
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,
and hosted by Jess from Bakericious.
