份量 (Yields): 9 個 (cupcakes)
準備時間 (Prep time): 20 分鐘 (minutes)
烘烤時間 (Cook time): 65 分鐘 (minutes)
材料 (Ingredients):
* 低筋麵粉 (Cake flour / low-gluten flour) - 40 克 (g)
* 玉米油 (Corn oil) - 28 克 (g)
* 雞蛋 (Large eggs) - 3 個 (3) (蛋清和蛋黃分離, separated)
* 細砂糖 (Granulated sugar) - 35 克 (g)
* 牛奶 (Milk) - 35 克 (g)
* 玉米澱粉 (Cornstarch) - 5 克 (g)
* 檸檬汁 (Lemon juice) - 數滴 (A few drops)
製作步驟 (Instructions):
* 將蛋清和蛋黃分離，蛋清放入冰箱冷凍10分鐘以上周圍有一圈冰渣，這樣蛋白更加穩定。
(Separate the egg whites and yolks. Place the egg whites in the freezer for at least 10 minutes, until a thin layer of ice crystals forms around the edges. This helps stabilize the egg whites.)
* 玉米油加牛奶攪拌至乳化。
(Whisk the corn oil and milk together until emulsified.)
* 篩入低筋麵粉攪拌至無乾粉，加入蛋黃攪拌順滑。
(Sift in the cake flour and whisk until no dry flour remains. Add the egg yolks and whisk until smooth.)
* 蛋清加10滴以上檸檬汁，細砂糖分3次加入蛋清中打發至拉起彎鉤狀態，最後一次加糖時加入玉米澱粉一起打發。
(Add the lemon juice to the egg whites. Gradually add the granulated sugar in three additions, whisking on high speed until stiff peaks form with a slight hook at the tip. Add the cornstarch with the last addition of sugar and continue whisking until well combined.)
* 取1/3部分蛋白霜加入蛋黃糊中用蛋抽法劃一字攪拌均勻，再倒回剩餘的蛋白霜中先用蛋抽法攪拌均勻，再用刮刀上下翻拌均勻。
(Take one-third of the meringue and fold it gently into the yolk batter using a whisk in a "figure-eight" motion until just combined. Pour the yolk mixture back into the remaining meringue. Gently fold using a whisk until mostly combined, then use a spatula to fold from the bottom up until the batter is homogenous and no streaks of egg white remain. Be careful not to overmix. The batter should be thick and fall in ribbons.)
* 將蛋糕糊擠入紙杯，八分滿即可，可以擠九個。
(Pour or pipe the batter into paper-lined muffin tins, filling each about 80% full. This recipe should yield approximately 9 cupcakes.)
* 送入提前預熱好的烤箱，上下火110度20分鐘，轉130度30分鐘，再轉150度烘烤15分鐘。
(Preheat your oven to 110°C (230°F). Bake for 20 minutes, then increase the temperature to 130°C (266°F) and bake for another 30 minutes. Finally, increase the temperature to 150°C (302°F) and bake for an additional 15 minutes.)
* 蛋糕可以悶3至5分鐘出爐，立馬拿出來以免膨脹冷縮。
(Once baked, leave the cupcakes in the oven with the door slightly ajar for 3-5 minutes before removing them. Immediately transfer them to a wire rack to cool completely to prevent shrinking.)
注意細節 (Important Notes):
* ● 一定要磨合好烤箱溫度跟蛋白的打發（最重要的一點！）
(● Mastering your oven temperature and achieving the correct meringue consistency are crucial for success.)
* * ● 打蛋盆要無水無油，蛋白冷凍至周圍有冰渣，低溫打更細膩，糖分三次加，高速打發，第三次加糖後開低速整理，沿著盆壁一邊轉動盆一邊打，確定所有位置都有打到，打到小彎鉤，穩定細膩，倒扣不流動有支撐性的狀態（接近戚風蛋糕的狀態）。
(- ● Ensure your mixing bowl and whisk are clean and grease-free. Freezing the egg whites helps create a finer and more stable meringue. Add sugar in three parts while whisking on high speed. After the last addition of sugar, switch to low speed and whisk along the sides of the bowl to ensure even mixing. Whisk until the meringue reaches stiff peaks with a slight hook, is glossy, and holds its shape when the bowl is inverted. It should resemble the consistency of meringue for chiffon cake.)
* * ● 蛋糕糊混合用翻拌手法，動作要輕快，邊轉動盆邊翻拌，均勻就行，過度容易消泡導致回縮，混合好的蛋糕糊是堆疊性的。
(- ● Use a gentle folding motion to combine the meringue and yolk batter. Rotate the bowl while folding from the bottom up to avoid deflating the batter. The final batter should be thick and hold its shape when dropped.)
* * ● 溫度一定一定要熟悉烤箱脾氣，強烈建議低溫慢烤，高度穩定逐漸升高溫度烤，這樣的蘑菇頭會很好看，按壓不濕粘，沒有沙沙響就是熟了，烤好悶2-3分鐘拿出來震一下，側著放晾架上晾涼。
(- ● Get to know your oven. Low and slow baking with a gradual increase in temperature is highly recommended for beautiful "mushroom top" cupcakes. The cupcakes are done when they spring back lightly when touched and no longer sound wet or sandy when gently squeezed. Let them rest in the oven for 2-3 minutes after baking, then tap the pan gently before inverting them onto a wire rack to cool completely.)
* * ● 開裂是因為烘烤溫度太高，麵糊太滿。
(- ● Cracking is usually caused by baking at too high a temperature or overfilling the cupcake liners.)
* * ● 回縮是因為麵糊消泡，烘烤溫度不夠，沒有完全烤熟都會造成。
(- ● Shrinking can occur due to deflated batter, insufficient baking time, or improper cooling.)
* * ● 新鮮的雞蛋/糖的量/檸檬汁/白醋/或者玉米澱粉都有利於蛋白霜的穩定，所以糖量不要隨便減少，一個雞蛋配至少10克糖。
(- ● Fresh eggs, the correct amount of sugar, lemon juice, white vinegar, or cornstarch all contribute to meringue stability. Do not reduce the sugar quantity arbitrarily; a ratio of at least 10g of sugar per egg is recommended.)
