Hokkaido Chiffon Cupcakes


Hokkaido Chiffon cupcakes

Hokkaido Chiffon cupcakes!! from what I've heard... there is no such thing as Hokkaido Chiffon cupcakes in Hokkaido! :(

As some bloggers pointed out; its the milk....
the milk from Hokkaido was used in the recipe that this fluffy soft chiffon cupcakes got its name from... since I used Devondale milk... perhaps I should call it Devondale chiffon cupcakes? ;P

Hokkaido Chiffon cupcakes

These chiffon cupcakes have been on my 'hit' list for a long... long time, but then again there are many things on my list :O

When I decided that its time  ... someone put up her hand, she wanted to bake!
Well... how could I say NO to her when she shows some interests in the kitchen and not her K-dramas :/

Hokkaido Chiffon cupcakes

With printed recipe in hand... put forward subtly that she required no help except for the oven, so she began.
All was good...
...until the cakes came out from the oven...
...horrified,
as we watched the cupcakes slowly shrinking and sinking!!!

aaaarrrrghhhhh!!!!! :(
Nevertheless... the cupcakes may lack in appearances but tastewise,  they were still good :)

'Mom... I guessed you are NOT going to take some photos!'
oh Boy!!! that was one tough question to answer :(

Hokkaido Chiffon cupcakes

Second attempt...
... this time, it was 'folding' the 2 batters rather than 'mix well' 

there were still some shrinkages around the edges but it did not deflate like a car having a puncture ;P talking about puncture ... I did have a car puncture today :( ...

Hokkaido Chiffon cupcakes



Hokkaido Chiffon Cupcakes

Recipe adapted from you-tuber Ochikeron
Makes 9

Batter A ~ egg yolk
3 egg yolks
20g caster sugar
40ml cooking oil
40ml milk
60g cake flour*

Batter B ~ Meringue
3 egg whites
40g caster sugar

Vanilla Custard
1tablespoon cake flour*
1 tablespoon corn starch
40g caster sugar
200ml milk
3 egg yolks - lightly beaten
15g butter
a few drops of vanilla essence

icing sugar to dust
Strawberry to decorate

Making Batter A
  1. Separate egg white and yolk.
  2. Using electric mixer, beat egg yolks and sugar till light and creamy
  3. add cooking oil and milk
  4. mix well
  5. sift in cake flour
  6. mix well with whisk balloon
  7. set aside
Making Batter B
  1. In another large bowl, add egg whites and sugar
  2. using electric mixer, beat till firm peak.
Bake time :D
  1. pre heat the oven to 170C
  2. add 1/3 of meringue at a time into batter A
  3. fold gently with silicone spatula (careful not to over mix, meringue will be deflated hence will result in sunken cake once bake and out of oven)
  4. Fill up to 3/4 full of the cup cake cups
  5. Bake for 15-20 minutes
  6. place in cooling rack
Vanilla Custard
  1. Add cake flour, corn starch, sugar and milk into a bowl.
  2.  mix well and add  remaining milk and egg yolk
  3. strain into medium size saucepan
  4. Cook over slow heat until mixture thicken.
  5. Add butter and vanilla essence
  6. remove from heat
  7. place Gladwrap over the mixture to avoid skin forming
  8. set aside to cool
Time to eat....
  1. Place vanilla custard in to a piping bag fitted with a small round nozzle ( as in the second photo)
  2. pipe custard into chiffon cake
  3. dust with icing sugar
  4. decorate with strawberries (optional)
  5. chill for at least an hour before serving
Note *: Make you own cake flour : a little bit of mathematical mind is required here ;P
Add 1 cup of plain flour, take away 2 tablespoon of plain flour (back into the flour container). Then add 2 tablespoon of corn starch into the bowl. Sift twice or thrice.

10 comments:

  1. A delicious and refined treat! Perfect with a cup of tea.

    Cheers,

    Rosa

    ReplyDelete
  2. I think these cuppies look real lovely! Yeah....when I tried mine previously, it shrunk too. Do you know there's another recipe for Hokkaido cupcakes that cooked up the batter?

    ReplyDelete
    Replies
    1. Thank you Mel :D

      Cooked up batter? interesting ...do you have the link ;P

      Delete
  3. They are so very soft and light! Save me one please, Lisa.

    ReplyDelete
  4. Hi, I have one doubt. ..we have to add 1/3 of meringue in batter A? Then what we r suppose to do with the remaining meringue?

    ReplyDelete
    Replies
    1. Hi
      If you read the sentence in its entirety... after the word meringue, I wrote 'at a time', which means 'you add 1/3 of meringue, 3 times'

      Delete
  5. Oh I oversight that ;) thanks dear for the reply :)

    ReplyDelete
  6. Nommm... Light and fluffy chiffon cake! Love the custard idea! Pinned! :)

    ReplyDelete