Jauh perjalanan saya hari ini, sampai kenegara Jepun nun....hehehehe. Rasanya ramai yang dah tau mahu pun mencuba kek yang dinamakan Hokkaido chiffon cupcakes nie kan. Ramai jugak dikalangan blogger2 masakan dan rakan2 facebook yang telah mencuba resepi ni malahan ada yang dah menjana pendapatan pun melalui penjualan HCC nie. Kiranya saya nie dah macam ketinggalan keretapi lar nih...huhuhuhu....
Tekstur kek yang lembut umpama span ditambah lagi dengan kombinasi cream custard...mmmmm...mmg sedap sangat!! Tak mo cerita panjang, jom kita skodeng resepi yang saya copy & paste dari rakan FB, kak Liliy Hassan....TQ kak Liliy.
Hokkaido Chiffon Cupcakes (II)
(From Reirei of All That Matters. Makes 9 cupcakes)
(A)
3 egg yolks
1/8 tsp salt
... 24g corn oil ( saya gantikan dengan minyak masak biasa)
24g milk
1/2 tsp vanilla extract
32g cake flour
1/8 tsp baking powder (sift together with cake flour)
(B)
3 egg white
1/4 tsp cream of tartar
50g caster sugar
(C)
90g chilled fresh milk
30g custard powder
1/2 tsp vanilla bean paste or extract
3/4 tbsp icing sugar (optional)
145g dairy whipping cream
Some Snow Powder (optional)
Method
1) Preheat oven to 175℃。
2) In a bowl, whisk egg yolks with salt. Then add oil, milk and vanilla extract, whisk till well-blended.
3) Fold in flour mixture and set aside.
4) In another bowl, beat egg whites , sugar and cream of tartar to stiff peak.
5) Scoop 1/3 of the egg white mixture to the yolk batter, fold well, then pour batter back to the remaining egg whites. Fold lightly till well-mixed.
6) Fill baking cases with about 30-32g of batter. Bake for 20 mins, then leave to cool.
7) In a separate bowl, mix milk, instant custard powder, vanilla paste and icing sugar till mixture is smooth.
8) Pour in whipping cream and beat till the thickness desired.
9) Using a piping tip, insert tip into the cake and pipe for 5 seconds. 3 to 4 seconds if you prefer less cream.
10) Sieve snow powder on top (optional) and chill cake before serving.
(From Reirei of All That Matters. Makes 9 cupcakes)
(A)
3 egg yolks
1/8 tsp salt
... 24g corn oil ( saya gantikan dengan minyak masak biasa)
24g milk
1/2 tsp vanilla extract
32g cake flour
1/8 tsp baking powder (sift together with cake flour)
(B)
3 egg white
1/4 tsp cream of tartar
50g caster sugar
(C)
90g chilled fresh milk
30g custard powder
1/2 tsp vanilla bean paste or extract
3/4 tbsp icing sugar (optional)
145g dairy whipping cream
Some Snow Powder (optional)
Method
1) Preheat oven to 175℃。
2) In a bowl, whisk egg yolks with salt. Then add oil, milk and vanilla extract, whisk till well-blended.
3) Fold in flour mixture and set aside.
4) In another bowl, beat egg whites , sugar and cream of tartar to stiff peak.
5) Scoop 1/3 of the egg white mixture to the yolk batter, fold well, then pour batter back to the remaining egg whites. Fold lightly till well-mixed.
6) Fill baking cases with about 30-32g of batter. Bake for 20 mins, then leave to cool.
7) In a separate bowl, mix milk, instant custard powder, vanilla paste and icing sugar till mixture is smooth.
8) Pour in whipping cream and beat till the thickness desired.
9) Using a piping tip, insert tip into the cake and pipe for 5 seconds. 3 to 4 seconds if you prefer less cream.
10) Sieve snow powder on top (optional) and chill cake before serving.
Resepi asal dalam bahasa Inggeris (sorry lar yew, malas sesangat nk translate ke bahasa melayu...tapi kebanyakan bahan2 nya adalah basic). Silakan mencuba....
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