Minum petang untuk hari Jumaat lepas saya ada buat Hokkaido Chiffon Cupcake....dah lama teringin nak buat tapi asyik tertangguh ja, sebab apa pun tak taw...
Tapi bila suami bagitau dekat airport cafe ada jual dan dia tanya saya tak teringin ke nak buat HCC...saya pun apalagi... terus bersemangat nak buat...
Tak susah pun ...teknik sama macam buat chiffon cake biasa...cuma tang nak buat filling tu yang buat saya berchenta sikit....
Resepi saya ambil di sini... Thanks to Sonia @ Nasi Lemak Lover , sangat lembut dan nyaman bila di makan...
Saya copypaste saja resepi dari blog Sonia ...malas nak translate - tapi ni sbg rujukan saya dimasa depan ^___^ ....
Chiffon cake
Adapted fr: Sonia Nasi Lemak Lover
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.
3. Hand whisk egg yolk and sugar till pale in colour.
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.
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