Hokkaido Shiffon Capcake. Hokkaido chiffon cupcakes are soft, fluffy and filled with delicate whipped cream. They are light as air and so delicious! (Love light airy desserts? ZaTaYaYummy I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy.
Either way, this concept was beautifully created in Singapore/Malaysia and became really popular ever since.
Egg Yolk Batter: Whisk all the ingredients together in a mixing bowl with a wire whisk until incorporated.
Egg White Batter: Get another mixing bowl (preferably metal) and make sure it's dry and oil-free.
Bunda dapat menyiapkan Hokkaido Shiffon Capcake menggunakan 13 bumbu dan dalam 5 tahapan. Begini cara menyiapkan masakannya.
Bahan-bahan yang dibutuhkan Hokkaido Shiffon Capcake
- Olah Bahan A: sebanyak .
- Siapkan susu cair (me:susu ultra plain) sebanyak 40 gr.
- Siapkan keju parut sebanyak 20 gr.
- Bunda dapat Siapkan minyak goreng sebanyak 20 gr.
- Bunda dapat Siapkan telor sebanyak 2 butir.
- Siapkan tepung terigu (me: kunci biru) sebanyak 40 gr.
- Siapkan gula sebanyak 20 gr.
- Siapkan kuning telur sebanyak 2 butir.
- Bunda dapat Siapkan gula sebanyak 20 gr.
- Siapkan air jeruk nipis sebanyak 1 sdt.
- Siapkan Filing: sebanyak .
- Siapkan Selai bluberry n stroberry sebanyak .
- Siapkan Untuk filling bebas bisa pakai selai apa aja sebanyak .
Add in the egg whites and beat with an electric mixer on medium-low speed until foamy. I gladly agree to bake this Hokkaido Chiffon Cupcakes and as requested, I'm putting up the post today. This recipe was first shared by Sonia of Nasi Lemak Lover and have received many good reviews. The method of making this soft and light Hokkaido Chiffon cupcake is exactly the same as an ordinary chiffon cake.
Instruksi Untuk Menyiapkan Hokkaido Shiffon Capcake
- Panaskan susu dengan api kecil kemudian masukkan keju, aduk2 hingga keju larut. Campurkan semua bahan A, aduk sampai tercampur rata dan creamy.
- Mix putih telur dan air jeruk nipis sampai berbusa lalu masukkan gula secara bertahap (saya 3x masukin gulanya), mix sampai stiff peak (jika dibalik putih telur tidak tumpah). Ambil 1/3 adonan putih telur masukkan keadonan kuning telur aduk balik sampai rata. Selanjutnya masukkan adonan kuning ke adonan putih, aduk balik sampai tercampur rata.
- Tuang kecetakan lalu panggang dengan api kecil sampai matang (kurang lebih selama 30 menit) angkat..
- Beri filling dengan cara ditusuk tengahnya menggunakan spluit, emprot dari dalam hingga sedikit keluar. Jika tidak punya spluit bisa dibolongin dengan menggunakan sumpit dan masukin fillingnya dengan cara masukkan selai kedalam plastik segitiga gunting sedikit bagian ujungnya..
- Lihat bagian dalamnya meleleh, lembut dan kempus2 gitu... Pokok ee enak dech....
I did this cupcake before, but this time i replaced the non-dairy whipping cream to dairy whipping cream for the filling. I made the right choice, dairy whipping cream gave very milky taste and perfectly match with this light and soft chiffon. Finally attempted this popular hokkaido chiffon cupcakes which I've pending for very long! It is supposed to be "light and cottony soft", so naturally I wanna have a go at it too :), especially since I like the texture of chiffon cakes very much. As mentioned at my previous Hokkaido chiffon cupcakes post, Hokkaido chiffon cupcakes are chiffon cupcakes that are filled with cream and its cake base is usually made with milk rather than other liquids like water or coconut milk.
