Sunday, July 29, 2012

Hokkaido Chiffon Cupcakes


















When I first heard of this Hokkaido Chiffon cake,  I thought it was just an ordinary chiffon cake but baked in little cuppies...so there was no urgency to try it out.  For I am really lousy when it comes to chiffon cake and all. I failed terribly.  I feel intimidated by the method and the disappointment each time, thus I will stayed away as far as possible from anything chiffon.  Curiosity got the better of me and after reading it on Sonia's blog - Nasi Lemak Lover, I bookmarked it and thus yesterday I decided to try it out coz I wanted something soft and nice after all the bread tucking for the past week :p   And guess what....YAY! I got it right this time !!!!  Congrats to Elin ! LOL!   I managed to make one that rises well with melts in mouth texture...so cottony and silky...hahaha no words to describe how great this Hokkaido Chiffon cake is.  It is like souffle, if I am not mistaken....anyway,  I am just plain lucky I guess to get it right the first time  :)   Thank you Sonia for this wonderful recipe.

















I left out the fillings coz I was afraid that it might cause me to cough more.  But the next time , I will surely add in the filling...it was good , seriously !  I brought a few to office for breakfast the next day and it still remains soft and the cake did not shrink or become compact but still remains as good as when it was first taken out of the oven.   This is a keeper for sure :)


















the batter was light and because it was in smaller portion
it was easier for me to gently mix in the whipped egg whites
without deflating the egg whites...practice makes perfect is so true....


















I like the old fashion style of cuppie liner
cut a square piece of greaseproof paper and just
lined the ramekins and tada....it gives the cake
the height I want....a cupcake liner will be too
shallow for this chiffon cake....


















love how it rises and I was  shouting"
I got it right this time !!! " despite
not having my voice due to the coughing and 
Wild Boar thought I burnt my hand in the hot oven...LOL!


















after cooling on the rack, it shrinks slightly...maybe I should
not take out the cake straight away...the difference in temp
might have caused the cake to shrink slightly.....


















I turned over the rest of the cuppies.....and love the smooth and 
light texture of the cake.....melts in my mouth....LOVE IT!





















Hokkaido Chiffon Cupcakes - taken from Sonia's Nasi Lemak Lover

Ingredients:-

3 egg yolks
20g sugar
35g corn oil
60g milk
70g cake flour
3 egg whites
25g sugar
Filling
60g dairy whipping cream
10g sugar
1tsp instant custard powder
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.

11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.



Enjoy and have a great weekend !




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15 comments:

  1. Wonderful height! So beautifully risen, Elin. Well done! I saw Sonia's recipe too. I have such a weakness for Hokkaido cakes. Found some that the shop labelled as "Osaka" cakes ... same thing. Wonder why they had to name them that? I'll need to make these soon!

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  2. Nice cake Elin. It is so soft and fluffy. This is my kind of cake. I've seen so many bloggers making this cake. I should try this out one day.

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  3. That looks real good Elin, I did try this a few times and love the texture too!

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  4. Gosh, so soft and nicely puffed out.
    Must try!

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  5. I wanna try making this as well but am extremely busy lately. Phew... hopefully soon.
    Hope you're having a great week ahead.
    Kristy

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  6. congratulations, elin! the other day me and quay po were baking these but something didnt turn out right, i want to try again someday!

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  7. I have yet to try this chiffon. It looks bread. If I dont have instant custard, would pudding work?

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  8. Hi Lorraine,

    this is my first time making this chiffon cake . I did not make the filling, so I am not sure whether pudding works :)

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  9. Elin, thanks for your mentioned and shout out, you did it so well, so fluffy and good!

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  10. Baked this today, mine did not come out as fluffy as yours and the top is not as brown. I only had a total of 6.

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  11. I baked this today, I wonder why it didn't come out as fluffy as in your photo and I only got 6 cupcakes out of the recipe. I would like to try this again, any tips on making it fluffy next time? It tasted good though. Is it okay to double the recipe? Thanks.

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  12. Elajr.....the folding of the egg whites into the batter is the most important factor for a fluffy texture. It must be gentle so as not to deflate the air in the batter. I have to try many times to be successful:)

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  13. Needs Vanilla. Just made. Not as beautiful as yours but just needs a flavour :)

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  14. I cooked such kind of cakes too.They are my favorite ;)

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  15. Looks beautiful! Well done!
    I must try these! My (late) grandad used to make wonderful sponged and these remind me of the Paper-Lined Sponge Cakes (cup shape) you can find in Chinese Bakeries :)

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