12 August, 2012

~Hokkaido Chiffon Cupcakes~

Hokkaido Chiffon Cupcakes....I love it very much because it really easy to bake and this cake not a heavy type very light (chiffon ma)......i can eat a lot !!!! The best after chilled in fridge!!
It really a very nice cake ,i bake it 3 times in a week!!! hahahaha!!!!
I forgot i took the recipe from which blogger ,it's very 'hit' ..a lot bloggers share it!!

So try it out, you won't regret!!
What u need and what to do?? Just as below

- 60gm   Sugar
- 1/4 tsp Tartar Powder 
- 3 Egg White
**Put egg white in mixer add in tartar powder beat till bubble come out then add in 1/3 sugar beat in high speed for 2-3 mins then pour in the balance of sugar beat till stiff.
- 3     Egg yolk
- 1/8tsp  Salt
- 60gm   Full Cream Milk
- 40gm   Corn Oil (i use Sunflower Seed Oil
- 90gm   Low Protein Flour / Soft Flour (sifted)
- 1/4 tsp  Vanilla Extract                    

- 1/4 tsp  Baking Powder                      
 **lightly beat egg yolk + salt
  - add in Corn oil / Sunflower seed oil 
  - add in milk mix well
  - add vanilla .follow by flour and Baking Powder mix well
**Fold in 1/3 beaten egg white into (B) mixture use spatula stir well then follow by the balance of beaten egg white stir the batter well. scope the batter into paper cups.
 (Bake it in Preheated oven @170C 25mins.)

I use non dairy whipping cream for the filling.Just whipped the cream.
Let the cake cool down use "piping bag and straight nozzle" ,pipe in the cream.
Chilled the cake before serving or eat!