Actually, 2 hari lalu nak try buat Hokkaido Chiffon dari negara matahari terbit "Jepun" yang pernah popular di Taiwan sekitar 2009 ni, hanya hari ni ada kelapangan dan kurang sikit rasa malas tu. Saya cuba cari resepi ni tapi tak dapat, bila saya khabarkan pada teman saya yang saya panggil "sis glowin starfish" dari sweden tentang "Hokkaido Cupcakes" ni, terus dia beri saya link seadragon.
Kek ni memang sedap, gebu dan lembut sangat. Setiap cup tu saya masukkan adunan 30gm dapat 15 cups.
Filling tu saya guna cream cheese sebab heavy cream kat rumah dah habis, still sedap. Buttercream pun boleh di gunakan untuk filling selain custard filling. Memang kek ni sangat sedap, thankyou seadragon for sharing this recipe.
Ingredients
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4 egg yolks
30g caster sugar
1 teaspoon vanilla extract
40ml milk
40ml canola & sunflower oil
55g cake flour
20g custard powder
1 teaspoon baking powder
4 egg whites
1/4 teaspoon salt
80g caster sugar
Custard Filling
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100g Instant Pudding (Vanilla Flavoured)
700ml cold milk
or
100g Instant Pudding
600ml heavy cream
Make the custard according to instructions on the package.
Chiffon Cupcakes
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1. Preheat oven to 170°C. Prepare about 8 one-cup-capacity ramekins or dariole moulds; use Texas muffin tin if you do not have individual ramekins or dariole moulds. If you are using Texas muffin tin, line with paper cases. Sift cake flour, custard powder and baking powder three times and set aside.
2. Beat egg yolks and 30g sugar briefly to combine, add vanilla, milk and oil, beat well to combine. Sift flour mixture in a few batches into the yolk mixture and lightly fold in to combine.
3. Whisk egg whites and salt until foamy. Gradually add 80g sugar, spoonful by spoonful, and continue beating. Beat until soft peaks.
4. Scoop 1/3 of the egg white mixture into the yolk mixture and fold in with the balloon whisk. Repeat two more times with the remaining egg white mixture.
5. Divide batter into the ramekins or dariole moulds, filling to about 70-80% full.
6. Give each ramekin or dariole mould a light tap on the kitchen bench to get rid of any large bubbles in the batter; do the same if using muffin tin.
7. Bake for about 20 minutes for muffin tin or metal dariole moulds, or 25-30 minutes for ceramic ramekins, until cooked. Remove from oven and tap again. Let cool (no need to cool upside down).
8. When the cupcakes are cold, use the nozzle of the piping bag to poke a hole on each cupcake and pipe in custard. Stop piping as soon as you see custard oozing out from the hole. Serve straight from the cup with a spoon.
Taste: Light and soft cupcake with a delicious custard filling
Consume: Best served cold
Storage: Store in airtight container in the refrigerator for up to 2-3 days
