Hokkaido chiffon cupcake. Hokkaido chiffon cupcakes are soft, fluffy and filled with delicate whipped cream. Did you make Hokkaido chiffon cupcakes? I'd love to hear from you in the comments section below.

The method of making this soft and light Hokkaido Chiffon cupcake is exactly the same as an ordinary chiffon cake. Hokkaido Chiffon Cupcakes baked with Nasi Lemak Lover recipe Like typical chiffon cakes, start by whisking egg yolk mixture separately. Mix in sifted flour - There is no baking powder used in this recipe!
Kamu dapat dengan mudah membuat Hokkaido chiffon cupcake menggunakan 12 bahan dan 6 langkah kerja yang cepat.

Bahan-bahan yang dibutuhkan untuk membuat Hokkaido chiffon cupcake :

Bahan A.
65 g terigu protein rendah.
1/8 sdt BP.
1/8 sdt garam.
3 butir kuning telur.
24 ml susu cair.
24 g corn oil.
Bahan B.
3 butir putih telur.
1 sdm air jeruk nipis.
75 g gula pasir.
sesuai selera Filling, whipcream/ filling.

Fun fact: Hokkaido Chiffon Cupcake, also known as 北海道牛奶蛋糕, is not from Japan. There were two theories that why we named it, 'Hokkaido Chiffon Cupcake'. I have finally caught on to the Hokkaido Chiffon Cupcake craze (is it still on or is this so yesterday?). What motivated me to bake these little yummies was that I had leftover filling from my Tiramisu Cake.

Langkah-langkah untuk membuat Hokkaido chiffon cupcake :

Panaskan oven 160 derajat,.
Aduk bahan cair pada bahan A hingga rata, setelah rata masukkan bahan kering, aduk hingga kental licin.
Di bowl lain, mixer bahan B hingga mengembang stiffpeak.
Masukkan sedikit adonan B ke adonan A, aduk dengan spatula, campurkan bahan A dan B hingga rata dan tidak ada yg mengendap di bawah.
Tuang kedalam cup, panggang selama kurang lebih 40 menit, atau lakukan tes tusuk, suhu masing"jenis oven beda" ya,.
Tunggu dingin, beri filling sesuai selera.

These are the original Jun Mei's Hokkaido Chiffon Cupcakes. The cupcake is nothing particularly interesting to look at in appearance, it is sometimes wrinkly, uneven. Hokkaido cupcakes are made with milk from Hokkaido, hence the namesake. These small chiffon cakes that are so soft they're creased and slightly collapsed after they cool down. Do you ever felt frustated when you baked a cake?