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Wednesday, April 10, 2013

Hokkaido chiffon cupcake

 I'm sorry that i kept spamming baking blog post but because i got hooked into baking recently and i bake whenever i feel like during the weekend:)

I haven't try any Hokkaido cupcake before but to my imagination, i think everything taste great with custard so i attempted to bake these cute little chiffon cakes

 sourced for recipe and this recipe was awesome
from nasilemaklover.blogspot.com
 


 Chiffon cake
3 egg yolks
20g sugar 35g corn oil 60g milk 70g cake flour 3 egg whites
25g sugar

Filling
60g dairy whipping cream 10g sugar 1tsp instant custard powder
Icing sugar, for dusting

Method
1. Pre-heat oven to 170C. 

2. Arrange paper liners on baking tray.  
3. Hand whisk egg yolk and sugar till pale in colour. 
 4. Add in corn oil and milk, mix well.  
5. Sift in cake flour, stir to combine.
  6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form. 
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.  
8. Fold in the balance egg white with a spatula till well combine.  
9. Scoop batter into pre-arranged paper liners to about ¾ full.  
10. Bake for 20-25 mins at middle rack.  
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
  12. Add in custard powder, mix well.  
13. Pipe custard cream into cupcake and dust with icing sugar. 
Refrigerated before consume.
Here we go

This custard powder works like magic, immediately turned whipped cream to custard with just one tablespoon

raised and cracked

sunken after few minutes of cooling but no worries cause it will still look pretty after piping in the custard

piped custard in and sprinkled with icing sugar




 sent them to fridge for awhile



 TA DAAAA


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