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