the (A) ingredients over a stove. Remove from fire when heated up (need not boil). Sift the flour in, whisk to mix well. Then add in the egg yolks and whisk till well combined. Set aside. (I used the Tovolo Batter tool to whisk the ingredients)
other bowl, beat the egg whites till foamy stage and add the sugar in 3 additions and continue to beat till stiff peak.
the batter into the cupcake mould to 80% full.
LastlyPipe the pumpkin cream into cupcake,then cool in the fridge. IngredientsPumpkin PureeMilkVege OilLow Protein FlourEgg YolkEgg WhitesGranulated SugarMethodCook the (A) ingredients till bubbles,remove from stove
Since my family had been missing the Chocolate Hokkaido Milk ChiffonCupcake I made awhile ago, I decided to put these newly bought cupcake liners to good use and made a coffee variation of those cupcakes
My second attempt using the cooked dough method to bake the Hokkaidochiffoncupcake and first attempt to whip up Swiss meringue buttercream (SMBC) and in Gula Melaka flavour last week was super well received
【Love Shape~PumpkinChiffon Cake 】. Add mashed pumpkin, mix well. Add mashed pumpkin, mix well. 1） 6 egg yolks，100g mashed pumpkin， 60g fresh milk. Pour the batter into 21cm chiffon mould, lightly tap the pan to remove air bubble. Pour the batter into 21cm chiffon mould, lightly tap the pan to remove air bubble