a whisk attachment, whisk together Egg Yolks and Sugar till ribbon stage (pale and thick). Add in the Oil, Milk and Vanilla extract, whisk to combine. Stir in the sifted Top Flour to combine and reserve batter.
a clean bowl, whisk the Egg Whites and Cream of Tartar till foamy before adding the Sugar. Continue to whisk till soft peaks.
batter into paper liners arranged on a baking sheet, filling about
the chilled double cream in a cold bowl till stiff peaks and whipped the chilled crème pâtissière to loosen it up.
the 2 together till a smooth luscious crème forms. Fill a piping bag and pipe directly into the cupcakes. Move outwards and release pressure from the piping bag. Remember to resist the temptation to overfill the cakes. Although the interior is super soft and can accommodate a lot of cream but it will burst eventually
I am sure the Hokkaido chiffon cupcakes are not unfamiliar with many. Put in a piping bag fitted with a big nozzle and chill in the refrigerator for an hour before piping the fillings into the cupcakes
XuanHom mama's "HokkaidoCupcake date", that's what. 于是灵机一线，来个北海道抹茶红豆杯子蛋糕。I really like the aroma of the Matcha Bread I baked the other day, so I decided to use the same flavor and baked this Hokkaido Matcha Cupcake
Hokkaido Bake Cheese Tart Part I. Hokkaido Bake Cheese Tart Part II. Hokkaido Bake Cheese Tart Part III. I love these 12-hole cupcake boxes from Phoon Huat which pack the cheese tarts perfectly. 200g Hokkaido milk. 200g Hokkaido milk
Since my family had been missing the Chocolate Hokkaido Milk Chiffon Cupcake I made awhile ago, I decided to put these newly bought cupcake liners to good use and made a coffee variation of those cupcakes