Hokkaido Chiffon Cupcakes. 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.
So eating one (or two) is, well, not too big a sin. Secondly, the cupcakes are served COLD. Hokkaido Chiffon Cupcakes are very different from the regular cupcakes you usually bake.
Kamu dapat dengan mudah membuat Hokkaido Chiffon Cupcakes menggunakan 11 bahan dan 10 langkah kerja yang cepat.
Bahan-bahan yang dibutuhkan untuk membuat Hokkaido Chiffon Cupcakes :
- 3 kuning telur.
- 20 gr gula kastor tadi saya pake gula halus.
- 35 ml minyak jagung atau minyak makan.
- 70 gr terigu protein sedang dicampur dengan 60 ml susu cair.
- 3 butir putih telur.
- 25 gr gula pasir.
- Bahan filling:.
- 100 ml susu cair.
- 100 gr dark coklat cooking.
- 1 sdm maizena.
- 1 sdt vanilla cair.
Chiffon cupcakes are very soft and fluffy. But when they cool down, they would shrink. 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 Cupcakes :
- Aduk kuning telur dan gula dengan wishking sampai berwarna pucat.
- Tambahkan susu cair, minyak dan vanilla cair..
- Tambahkan terigu, aduk rata..
- Kocok putih telur dan gula pasir sampai soft peak..
- Masukan 1/3 kocokan putih telur ke dalam adonan kuning telur. Aduk balik.
- Lakukan sampai adonan habis..
- Panggang dalam oven selama 25-30 menit dengn suhu 170c.
- Filling: aduk semua bahan, masak sampai meletup2. Dinginkan..
- Lubangi dengan pelubang kue. Isi dengan filling..
- Rekomended untuk yang gak suka terlalu manis..
Divide batter into the ramekins or dariole moulds. 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'. Source : All that Matters via Dreamersloft (with minor modification). Do you ever felt frustated when you baked a cake?