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Tuesday, September 2, 2014

Hokkaido Chiffon cupcakes 北海道戚风杯子蛋糕

Hokkaido Chiffon Cupcakes

Recipe adapted from my little favourite DIY with slight changes
(yield 18 cupcakes)

A. Ingredients:
60g corn oil
80g milk
100g flour
5 egg yolks
1/2 tsp vanilla essence

B. Ingredients:
5 egg whites
90g sugar
1/4 tsp tartar powder

Method for cupcake:

1. Mix corn oil and milk together in a medium bowl, place it over a double boiler, cook with low heat, stir well. Remove the bowl from heat when the milk mixture turns warm.
2. Add egg yolk, one at a time. Then add vanilla essence, stir well the mixture.
3. Add the sift flour, mix the mixture until smooth.
4. Using an electronic mixer, whisk the egg white and add the sugar in three batches. The egg whites has to whisk until stiff peak.
5. Take 1/3 egg white mixture, add it to the egg yolk mixture. Mix until well combine. Fold in the remaining egg white to the egg yolk mixture.
6. Fill up 3/4 of the cupcake linear. Bake in preheat oven at 150C for 20 mins then 160C for 15 mins.
7. Knock the cupcake on table top once and set aside to cool completely.
8. Make a hole on the cupcake and pipe in the whipped cream, sprinkle with icing sugar and garnish with fruit if desired. Serve cold! 

Ingredients for filling:
20g custard powder
70g milk
1/2 tsp vanilla essence
50g fresh cream

Method for filling: Mix custard powder with milk and vanilla essence. Add to the fresh cream , whisk with electronic mixer.

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