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.
the meringue into the egg yolk batter 1
the batter into the cupcake cases about
in a preheated oven at
increase the temperature to
Celcius, bake for another
then increase the temperature to
Celcius and bake for a final
whites, large 大粒蛋白 3颗
gula melaka together with water over medium low heat. Stir until all the sugar has melted. Continue heating up the syrup for 3
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
to beat and dissolve the sugar, do not overcook the egg whites
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.
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.
to piping bag and pipe into the center of the cupcake. Chilled it in the fridge before consumption.
My second attempt using the cooked dough method to bake the Hokkaidochiffoncupcake and first attempt to whip up Swissmeringuebuttercream (SMBC) and in GulaMelaka flavour last week was super well received
They were good enough even without the buttercream, but the Cream Cheese SwissMeringueButtercream and the toppings of cocoa nibs and chocolate shavings brought this cupcake to the top of my list of FAVOURITE CUPCAKES
Use a filling nozzle or squeeze bottle, fill cupcakeswith salted caramel. This cupcake has everything that I want in a cupcake, perfectly moist vanilla cupcakes, salted caramel, and smooth buttery buttercream
Cupcakes. And so, while I was happy with my shopping loot, was quite disappointed that I didn't get to eat some of the more famous Thai street snacks and desserts like egglet with Thai Milk Tea ice-cream or even any Thai Milk Tea
Gradually add in sugar and beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
戚风蛋糕 (Chiffon cake). Theme - Chiffon Cake hosted by Joyce, Lena and Zoe. Whip ingredients D until stiff peak form, fold into (5) with a spatula in 3 batches, put in. Pipe (6) into the cup cakes, decorate with raspberry and snow powder
Spread the bottom half with the gulamelaka cream and top it with the other half of the cake. With the miserable cream on the cake that I bought, and a pandan cake texture which I thought I could bake one too