01 May 2014

Hokkaido Chiffon Cupcakes 北海道戚风杯子蛋糕~爱的滋味

Recently I saw lot of FB users baking the Hokkaido Chiffon Cupcakes, the recipe they used requires to double boil the milk and corn oil before adding in the egg yolk. This is different from what I had made nearly two years ago. I saw a FB user shared her beautiful smooth top Hokkaido Chiffon Cupcakes, I'm not able to resist myself but try to bake one too. 

My end result doesn't turn out smooth top like her but it doesn't shrink much, so I think this is a good recipe to make Hokkaido Chiffon Cupcakes. Put aside the look of the cupcakes, the texture of this Hokkaido Chiffon Cupcakes is soft and light. It goes well with the whipping cream. The original recipe stagger the oven temperature into three different stages, which I find 150C and 160C still too high for my oven, therefore I do a bit of adjustment on the oven temperature, but it turned out still having crack top on the cake, in future baking if I wish to have smooth top cake, I will need to lower down the oven temperature a bit more, may be to 130C. 

The taste of this cupcake is simply delicious!! 

I'm linking this post to Little Thumbs Up (May 2014: Milk) hosted by Tze of Awayofmind Bakery House (Me ^.^)

Recipe adapted from Hanfair Tea's with minor changes
(yield 13 cupcakes)
A. Ingredients:
60g corn oil
80g milk
100g top flour
5 egg yolks
1/2 tsp vanilla essence

B. Ingredients:
5 egg whites
90g sugar
1/4 tsp tartar powder (omitted)

Ingredients for filling:
20g custard powder
70g milk
30g sugar
1/2 tsp vanilla essence
50g whipping cream

Method for filling: Mix custard powder with milk and vanilla essence. Add to the whipping cream and sugar, whisk with electronic mixer.

Method for cupcake:
1. Mix corn oil and milk together in a medium bowl, place it over a double boiler, cook with low heat, stir well. Remove the bowl from heat when the milk mixture turns warm. 
2. Add egg yolk, one at a time. Then add vanilla essence, stir well the mixture.
3. Add the sift flour, mix the mixture until smooth.
4. Using an electronic mixer, whisk the egg white and add the sugar in three batches. The egg whites has to whisk until stiff peak.
5. Take 1/3 egg white mixture, add it to the egg yolk mixture. Mix until well combine. Fold in the remaining egg white to the egg yolk mixture. 
6. Fill up 3/4 of the cupcake linear. Bake in preheat oven at 140C for 20 mins then 150C for 15 mins. (original recipe bake in 140C for 20 mins, 150C for 15 mins then 160C for 10 mins)
7. Knock the cupcake on table top once and set aside to cool completely.
8. Make a hole on the cupcake and pipe in the whipped cream, sprinkle with icing sugar and garnish with fruit if desired. Serve cold! 

Note: as my Hokkaido Chiffon Cupcake comes out with crack top, I might need to lower the oven temperature in future baking. 

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House

I want to share this photo from my Switzerland trip with you because the photo was taken by my son using Nikon D80. I think he has a steady hand to hold the heavy camera! He took about five photos of us, all of them are beautiful and I will share more on my Switzerland trip with you in near future, hopefully. 

My hubby and I, at Titlis, Switzerland

My son and I, my little Yoda Master ^.^ at Titlis, Switzerland