Hokkaido Chiffon Cupcakes



This recipe shared by Jane's Corner, which originally from Mr & Mrs. Zhou.

Chiffon Cupcake
Ingredients:
2 Egg yolks
Pinch of salt
20g Oil
20g Milk
½ tsp Vanilla essence
25g Cake flour

2 Egg Whites
50g Sugar (I reduced to 40g)
¼ tsp Cream of Tartar

Methods:
- Preheat the oven to 170C
- Use hand whisk to whisk egg yolk, salt until creamy. Then add oil, milk and vanilla essence.
- Add in flour mixture into yolk mixture. Put aside.
- Beat egg white and cream of tartar until big bubbles formed, then add the sugar a little at a time and beat until medium stiff perks formed.
- Pour ½ egg white mixture into flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Bake it for 20 minutes or until cooked.
- Leave it cool.

Custard Cream Filling:
70g Fresh cream (beat until stiff)
15g Instant custard powder
40g Fresh milk

Method for cream:
- Beat Instant custard powder and fresh milk until thick.
- Pour the mixture into fresh cream, stir till well mixed.

How to assemble:
- Use a straw to make hole into the chiffon cupcake.
- Pipe custard cream filling into hole and stop piping as soon as you see cream excess out from the hole.
- Refrigerate it once done.
- Best serve when it is cold.
 

6 comments:

  1. Hi

    I prefer your earlier postings where u share more of your experiences rather than just posting the recipe. Since your blog is title tested and tasted, it would be great if u could grade the product at a scale of 1 to 10 and describe more about the taste.
    I'm tempted to try a few of your recipes and I think you are as adventurous as me when trying out others recipes! Great blog anyway!

    Lalaland

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  2. Hi Lalaland,

    Thank you for the feedback.

    My English proficiency is not that good and that is why I usually do not elaborate much my experiences.

    The title ‘tested and tasted’ is chosen for the simple reasons that I have myself have tested and tasted in the kitchen.

    I started this baking blog purely to seek continuous improvements in my culinary skills and obtaining recipe advice from others who share the similar interests.

    Once again, much appreciated and please always feel to visit my blog and provide comments ;)

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  3. Hello DG,

    I've tried this recipe and it turned out sooooooo yummylicious, scrumptious and all the good tious you can think of! Infact I baked this very same recipe trice in a month's time! Thank you so much for sharing the recipe with us. I've posted the recipe again in my blog with credit given to you and Jane. Thank you so much!

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  4. Hello MamaFami,
    Thanks for the comments, it's my pleasure to know that you like the recipe and it's my honour that you link me. Your cakes certainly look much much better than mine :)

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  5. Hi DG, I just bake a batch of this and waiting for it to cool. But my cupcakes sink terribly. Does that happens to yours?

    ReplyDelete
    Replies
    1. Hi,

      Yes, it was slightly sink (as you may notice it thru the above pictures) :) If it sink quite much, it may because your oven too hot, maybe next time you may reduce the temperature.

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