Monday, November 14, 2011

HOKKAIDO MILK CUPCAKE


I was waiting for a long time to try this cake. It looked soooo.. good and the reviews were great. When SSB announced this month's theme, the first thing that came to my mind was this cake. It yielded a whole dozen of cupcakes. The cake was soft, moist and tasty, but....the eggy smell was overriding everything else. Though i added two sachets of sucre vanille, it still was there, Otherwise the cake was a superhit. Very healthy and tasty for evening tea. The next time i am thinking  of adding lemon zest or orange zest to suppress the eggy smell or does anybody know anyother means to get rid of it ...?

Here is the original recipe. I gave my tweaking fingers some rest and followed the original recipe to a T.

Chiffon CupCakes:
yields 8 large cupcakes (I got 12 medium ones)

Yolk mixture:
40 grams milk
50 grams oil
70 grams egg yolk (about 4 large)
30 grams sugar
70 grams flour
10 grams cornstarch
1/4 tsp baking powder
pinch of salt
1/2 tsp vanilla extract

Egg White mixture:
160 grams egg whites (about 5 large)
1/2 tsp cream of tartar (i used lime juice)
80 grams sugar

1. beat egg whites with cream of tartar until it forms soft peaks. Add sugar gradually and peak to stiff peaks
2. Combine all yolk ingredients and mix until smooth
3. add 1/3 of egg whites to yolk mixture, and whisk to combine. Dump and yolk mixture back into the rest of the egg whites and fold gently until smooth and there are no more white streaks.
4. bake at 340F for 20 minutes.

I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog.



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