Рецепт Hokkaido Chiffon Cupcakes 北海道戚风杯蛋糕
I've seen many bakers made this popular Hokkaido Chiffon Cupcakes around the blogospheres and on Facebook but I've yet to try it at least once. So happened that Fion asked me to join her Best Recipe for Everyone in December and the theme is My Little Cupcakes. I gladly agree to bake this Hokkaido Chiffon Cupcakes as requested, I've up the post today. This recipe was first shared by Sonia of Nasi Lemak Lover and have received many good reviews. The method of making this soft and light cupcake is exactly the same as an ordinary chiffon cake. Then you'll to pipe some custard cream into the center of the cake, chill it and then serve. I didn't make the custard cream as I didn't have anymore dairy whipping in my fridge. Instead I replaced it with non-dairy whipping cream and mixed in 2 tablespoons of yuzu jam. The end result was equally good. The cream had the citrusy of the yuzu jam and yuzu peels. Very refreshing indeed and as the cake was chilled, it was just absolutely yummy!
Hokkaido Chiffon Cupcakes
- 3 Egg yolks (I used large egg)
- 25g Sugar (2 tbsp)
- 35g Corn oil (5 tbsp)
- 60g Milk (1/3 cup)
- 1/2 tsp Vanilla extract
- 70g Cake flour (3/4 cup), I used plain flour
- 3 Egg whites
- 25g Sugar (2 tbsp)
- Filling
- 60g Non-dairy whipping cream (7 tbsp)
- 2 tbsp Yuzu jam
- Icing sugar for dusting
Method:
Preheat oven to 170 deg C. Arrange 9 paper lines on baking tray.
Use hand whisk to whisk the egg yolks and sugar till pale in colour. Add in corn oil and milk, mix well.
Sift in flour in 2 batches, stir to combine.
With an electric mixer, whisk egg whites until foamy, gradually add sugar and continue beat till soft peak form.
Take 1/3 of egg white and mix into egg yolk batter with a rubber spatula. Fold in balance egg white till well combined.
Scoop batter into paper liners to about 3/4 full and bake for about 20-25 minutes at the middle rack of the oven. Leave cake to cool down completely before adding in the cream.
Whisk non-dairy whipping to soft peak form and fold in 2 tbsp yuzu jam, fold with a rubber spatula.
Spoon yuzu cream mixture into piping bag and pipe into cupcake. Dust with some icing sugar and decorate with some yuzu peels on top,
**non-dairy whipping is fresh topping cream
3个 蛋黄 （用大粒鸡蛋）
25克 细糖
35克 玉米油
60克 牛奶
1/2茶匙 香草精
70克 普通面粉
3个 蛋白
25克 细糖
60克 植物性奶油
2汤匙 柚子茶果酱
预热烤箱至170度。 准备9个方纸杯在烤盘上。
把1/3蛋白霜倒入蛋黄面糊里，用橡皮刮刀翻拌均匀。把剩余的蛋白霜倒入，翻拌均匀即可。
把面糊倒入纸杯至3/4满。送进以预热烤箱，放在中层烤约20-25分钟。蛋糕完全冷却后吃挤入打发好的奶油。
This post is linking to Best Recipes For Everyone #5 Dec '14
hosted by Fion from Xuan Hom Mum Kitchen Dairy