Monday, October 22, 2012

Hokkaido Chiffon Cupcake

Dalam kepala otak nak buat macam-macam, tapi keupayaan tangan adalah sangat terhad...inilah yang dikatakan orang kecil bercita-cita gergasi!! resepi ini dah 2 bulan saya google dan simple elok-elok dalam note FB sehinggalah sabtu lepas saya kecewa sebab tak tahu nak buat Crepe Durian lalu terbuat Hokkaido Chiffon Cupcake...


sebahagian bahan nak buat Hokkaido Chiffon Cupcake

Anggaran Kos Nak Buat Hokkaido Chiffon Cupcake 7 biji
paper cupcake (50pcs RM6.50) - 7 pcs RM0.91
Whipping Cream (250g RM6.00) - 60g RM1.50
telur 3 biji RM0.96
Tepung 1kg RM0.35
gula RM0.20
susu RM0.50


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Resepi Hokkaido Chiffon Cupcake 北海道牛奶蛋糕
Sumber : Nasi Lemak Lover

Chiffon cake
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.  (dah siap adunan baru saya susun paper cup)
3. Hand whisk egg yolk and sugar till pale in colour. (saya guna mixer pukul...nasib baik kek tak cacat)
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.
 

1 comment:

  1. aik mcm senang je nak buat nye tu...nak buat lah utk mkn2 petang...hehe

    ReplyDelete