Hokkaido chiffon cupcake (cooked dough) with Gula Melaka Swiss Meringue Buttercream 北海道戚风杯子蛋糕 (烫面)-椰糖瑞士奶油霜(中英食谱教程)


  • 5 Egg yolk 蛋黄
  • 5 Egg white 蛋白
  • 1. Cook the A ingredients till hot
  • 2. Beat the egg whites till foaming stage, add in half portion of sugar and cream of tartar, continue to beat till soft peaks then add in the remaining sugar and continue to beat until stiff peak.
  • 3. Add the meringue into the egg yolk batter 1
  • 4. Scoop the batter into the cupcake cases about
  • 5. Bake in a preheated oven at
  • 115 degree Celcius for
  • 15 minutes, increase the temperature to
  • 125 degree Celcius, bake for another
  • 15 minutes then increase the temperature to
  • 150 degree Celcius and bake for a final
  • 10 minutes
  • 3 Egg whites, large 大粒蛋白 3颗
  • 1. Melt gula melaka together with water over medium low heat. Stir until all the sugar has melted. Continue heating up the syrup for 3
  • 1. 椰糖和水用中火煮至溶化
  • 2. Combine egg whites, sugar and salt in a heatproof bowl over a pot of simmering water. Whisk frequently, keeping it over the heat, until you can
  • 2 mins to beat and dissolve the sugar, do not overcook the egg whites
  • 3. Transfer the hot mixture to a mixer and whisk on medium high for about 5 minutes, until stiff peaks have formed and the mixture has cooled to room temperature.
  • 4. Turn the speed down to medium and start adding small chunks of butter, checking that it has incorporated before adding more. Keep beating for about 5 minutes until the mixture has comes together. With the mixer running, add in the gula melaka caramel, one teaspoon at a time, beating until well combined between each addition.
  • 5. Transfer to piping bag and pipe into the center of the cupcake. Chilled it in the fridge before consumption.
  • 2015 bakingtaitai.blogspot.sg



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