A while back, you would probably notice that many bakeries or little confectionaries have been coming up with this new dessert in town - hokkaido chiffon. For sometime, people in Singapore have been very much into Japanese desserts for the simple fact that they taste so soft, fresh and very nice. I manage to find the recipe so thought I could give it a try too.
Recipe by Nasi Lemak Lover (I adapted it a little)
- Pre-heat oven to 160C.
- Arrange paper liners on baking tray.
- Hand whisk egg yolk and sugar till pale in colour.
- Add in corn oil and milk, mix well.
- Sift in cake flour, stir to combine.
- Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
- Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
- Fold in the remaining egg white foam with a spatula till well combine. Do not over-stir.
- Scoop batter into pre-arranged paper liners to about ¾ full.
- Bake for 20-25 mins at middle rack.
- Beat whipping cream with sugar till firm and stiff.
- Add in custard powder, mix well.
- Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.
|Just before baking|
|While in the oven...|
|look at how the little pretties bloom|
|after piping in the custard cream, my little pretty sunk :(|
|after all the piping of the custard cream|
It's strange to see how these pretty little chiffon cuppies have shrunk after I took them out from the oven. I will find out why and perhaps muster more courage to make more soon.
I've been told I need to beef up on my picture taking skills. I am trying. Perhaps I haven't been too much into how pictures look, the various angles, how they can just look so different. I managed to play around with some apps and these are what I've got. Hopefully, in time to come, my skills will get more honed :) Do stay on for more.