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.
