Green Tea Hokkaido Chiffon Cupcakes

Source : All that Matters via Dreamersloft (with minor modification)

Ingredients:

(A)

3 Egg yolks

1/8 tsp Salt

25 gr Oil

25 gr Milk

1/2 tsp vanilla extract

32 gr Cake flour

8 gr Green tea powder

1/8 tsp baking powder (sift together with flour & green tea powder)

(B)

3 egg white

1/4 tsp cream of tartar

50 gr Caster sugar

(C)

150 gr Non-dairy whipping cream

75 gr Azuki Bean Paste

Some Icing Sugar/Snow Powder (optional)

Method:

- Preheat oven to 175℃。

- In a bowl, whisk egg yolks with salt. Then add oil, milk and vanilla extract, whisk till well-blended.

- Fold in flour mixture and set aside.

- In another bowl, beat egg whites , sugar and cream of tartar to stiff peak.

- Scoop 1/3 of the egg white mixture to the yolk batter, fold well, then pour batter back to the remaining egg whites. Fold lightly till well-mixed.

- Fill baking cases till 90% of batter. Bake for 20 mins, then leave to cool.

- In a separate bowl, beat whipping cream till stiff.

- Use a straw to make hole into the chiffon cupcake.

- Pipe cream filling into hole and stop piping as soon as you see the cream excess out from the hole.

- Sieve snow powder on top (optional) and chill cake before serving

Yields : 8 cupcakes

I’m submitting this post to the Best Recipes for Everyone June 2015 Event  Theme : Secret of Chiffon &Roll Cakes organized and hosted by Fion of XuanHom’s Mom Kitchen Diary

I am submitting this post to “Cream – Little Thumbs Up” hosted by Diana of The Domestic Goddes Wannabe, organized by Bake for Happy Kids (Zoe) and MyLittle Favourite DIY(Mui Mui).

Earl Grey Pound Cake

 

Beside green tea (matcha) is commonly used in baking, I’ve been noticed Earl Grey is another popular tea is being used. This is my first time using it for baking, and very happy with this pound cake recipe. It yields not only soft but also moist cake with strong flavour of earl grey on it.

 

Source : はじめてさんのお菓子作り via Through theKitchen Door and Piggy’s Cooking Journal

 

Ingredients

130 gr Cake flour

1/3 tsp Baking powder

7 gr Earl grey tea leaves, crushed ( approx. 3 sachets )
120 gr Unsalted butter, at room temperature
100 gr Caster sugar
2 Eggs, separated
2 tbsp Milk ( I substituted with 1 tbsp milk + 1 tbsp lime juice )

Method:

- Preheat oven to 170C. Lightly grease and line a 18cm x 8cm loaf pan with baking paper.

- Sift flour and tea leaves into a bowl. Set aside.

-Cream the butter with 50g of sugar until light and fluffy. add in the egg yolks one at a time, follow by milk. Beat well with each addition.

- Using a spatula, fold in the flour mixture till all combined. Set aside.

- In a separate bowl, beat egg white until soft peak forms, add the remaining 50g of sugar gradually and continue to beat until the egg whites are glossy and form firm peaks.

- With a spatula, fold 1/3 of egg white into butter mixture until just combined; and fold in with the remaining egg white.

- Scrape the batter into cake pan. Make a dent lengthwise in the centre.

- Bake in the pre-heated oven for 35-40 minutes, or until a skewer inserted in the center of the cake turns out clean. Let the cake cool on the wire rack.



I’m submitting this post to Aspiring Bakers #30: It's Teatime! (April 2013) hosted by Food Playground.

If you noticed my loaf cake, I still cannot successfully have the split blooming on the top part cake, can anybody sharing the technique with me? Thanks.