BISKUT PELANGI

250 gm butter ( nak sedap guna lah butter berprofil tunggi ) anchor or scs ( buttercup pun ok )175 gula castor200 gm tepung gandum50 gm terpung jagung1/4 tsp emplex ( perangup biskut )100 gm putih telur ( anggaran 4 biji )

CARA CARA

Ayak tepung gandum , tepung jagung dan emplexPutar butter dan gula hingga kembang gebuMasukkan putih telur ( guna mixer )Masukkan tepung ( gaul kaedah kaup balik ) * guna spatula *Bahagikan kepada 6 bahagian ( letak 6 warna ~ merah, oren, kuning, hijau, biru dan ungu )Masukkan ke dalam plastik piping dan gunting hujung nya.Susun di dalan acuan nya dan bakar biskut selama 15 minit pada suhu 160

* suhu oven bergantung pada kepanasan oven memasing laa ya.* kkzu gune pewarna air ( yummie bakery) lebih kurang 1 sudu kecil setiap warna

HOKKAIDO CUPCAKES (Makes 9 cupcakes)Cake45 g egg yolks20 g castor sugar35 g corn oil45 g full-fat milk60 g cake flour

135 g egg whites40 g castor sugarFilling200 g fresh dairy cream, with 35% fat, thoroughly chilled2 tbsp castor sugar tsp vanilla extractGarnishicing sugarstrawberriesPreheat oven to 165C. Place bowl for whisking cream in fridge.

To make cupcakes,whisk egg yolks and 20 g castor sugar till pale and thick. Add corn oil. Whisk thoroughly. Add milk. Whisk thoroughly. Sift cake flour into mixture. Whisk till just mixed. Set mixture aside. Wash and dry whisk thoroughly.Separately whisk egg whites till thick. Gradually add 40 g castor sugar, still whisking. Continue to whisk till firm peak stage. Fold egg whites into yolk mixture in 2 batches, mixing till almosteven after each addition. Scrape down thoroughly, including bottom of bowl, and fold till just evenly mixed. Divide batter equally between 9 paper (not cardboard) moulds measuring 7 x 4 cm (top D x H). Bake in middle of oven till golden brown and tops spring back slightly when pressed, about 25 minutes. Remove to wire rack to cool down.

To make filling,remove bowl from fridge. Place cream and sugar in bowl. Whisk till cream is just stiff. Add vanilla extract. Mix evenly.To assemble,transfer whipped cream into piping bag fitted with nozzle. Insert nozzle into centre of cakes. Squeeze just enough cream to slightly puff up cakes. Rotate cakes as you pipe so that filling is nicely centred. Chill till ready to serve.

To serve,dust cupcakes with icing sugar and garnish with slivers of strawberry.