Saturday, November 6, 2010

Hokkaido Chiffon Cupcake


Little girl is ill with fever since last night, luckily I managed to catch enough sleep yesterday due to the Deepavali holiday here. Thus, I was feeling bored while she was taking her nap this afternoon, after hopping thru from blogs to blogs, I settled with Hokkaido chiffon cupcake which was highly rated by most of the bloggers.

I used the recipe from 周老师的美食教室, she suggested a recipe which produced the softest cake, and it is similar to those famous Hokkaido chiffon cupcake.

Hokkaido chiffon cupcake
Yield 15
Ingredients
(A)
100g / 5 egg yolks
1/4 tsp salt
40g corn oil
40g milk
1/2 tsp vanilla essence
50g superfine flour
1/4 tsp baking powder

(B)
210g / 5 egg whites
1/4 tsp cream of tartar
105g sugar (I used 90g only)


I adapted Carol's vanilla custard recipe this time, the portion is bigger comparing to the one I tried previously, however, both recipes are providing equally delicious vanilla custard.

Vanilla custard
Ingredients
(A)
200g milk
20g sugar
1/3 stalk vanilla bean

(B)
1 egg yolk (I used the whole egg)
20g sugar

(C)
50g milk
10g corn starch
15g superfine flour

(D)
10g unsalted butter (used salted butter)


(E)
200g non-dairy cream
  1. Split vanilla bean, remove vanilla seed and mix into (A), simmer with low flame
  2. In a bowl, mix (B) til even
  3. Mix (C) with a hand whisk til well combine and with no lumps
  4. Combine (3) into (2), mix til even
  5. Slowly pour in (1) through a sieve, stir continuously while pouring
  6. Cook mixture with low flame, do not stop stirring while cooking
  7. Cook until mixture turn thick, off heat, add in (D), stir until combine evenly
  8. Cover with sling film while hot and leave to cool off
  9. Whisk non-dairy cream til stiff peak, fold in cool vanilla custard, fold til even, ready to squeeze into cupcake

Believe me, this combination (the chiffon cake and vanilla custard cream) is really superb, even baby J asked for 2nd helping (actually, he ate the cream more than the cake :p )