I remember the first time I baked this Hokkaido chiffon cupcake, it was a bit dry and different from what I ate before, but still my family loved it and finished up all in a short while.
Give myself a second challenge!!! Hehe..this time a surprisingly result!!! I fell in love with this lovely cupcake when I took my first bite. It is soft and light and the blueberries whipping cream go well together.
Love this great recipe and I will share with my friends and relatives.
HAPPY BAKING!!!
HAPPY BAKING!!!
Hokkaido
chiffon cupcakes 北海道牛奶蛋糕
(recipe source: adapted from Nasi Lemak Lover with minor changes)
*makes 9 cupcakes
Chiffon cake
20g sugar
35g corn oil
60g milk
70g cake flour
3 egg whites
25g sugar
Filling
60g dairy whipping cream (I used 50g)
10g sugar (I used 5g)
1tsp instant custard powder (replaced with 2tbsp blueberries puree)
Icing sugar, for dusting
Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack. (Bake 22-23 mins)
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in blueberries puree, mix well.
13. Pipe blueberries cream into cupcake and dust with icing sugar. Refrigerated before consume.
(recipe source: adapted from Nasi Lemak Lover with minor changes)
*makes 9 cupcakes
Chiffon cake
20g sugar
35g corn oil
60g milk
70g cake flour
3 egg whites
25g sugar
Filling
60g dairy whipping cream (I used 50g)
10g sugar (I used 5g)
1tsp instant custard powder (replaced with 2tbsp blueberries puree)
Icing sugar, for dusting
Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack. (Bake 22-23 mins)
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in blueberries puree, mix well.
13. Pipe blueberries cream into cupcake and dust with icing sugar. Refrigerated before consume.
Wow your HCC looks very well baked, so much better than mine. Beautiful.
ReplyDeleteBeautifully done! Love the purple filling :)
ReplyDelete哇哇哇！有没有听到我的尖叫声？？？蛋糕美到不得了，有厉害哦！
ReplyDeleteHi Mel,Phong Hong and Eileen,
ReplyDeleteThank you very much for your good comments (谢谢你们)and these motivates me too much. I'll keep learning from you all :)
Hi Esther,
ReplyDeleteNice to hear that your chiffon cakes are soft and delicious for this bake. I always like using Sonia's recipes as they are always reliable and good as she recommended.
Nice to know you via blogging. I'm happy to follow you too :D
Zoe
Hi Zoe, it's my pleasure to know you too. Thank you very much and appreciate for following me :)
DeleteThat is true Sonia's recipes are good, reliable and have never failed me yet.
It's so nice this recipe!! I love the color!! and the cake I think it's so very delicious!! ;) Virginia
ReplyDeleteHi Virginia, thanks for stopping by and appreciate your comment.
ReplyDeleteYou have a great and interesting blog. I'm your new follower ^_^
Thanks for your shout out Esther, your cupcakes look lovely and nice!
ReplyDeleteHi Sonia,I won't be able to bake these cupcakes without you recipe and cupcake liners. Thank you so much :)
Delete