1. Cook
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)
2. In
other bowl, beat the egg whites till foamy stage and add the sugar in 3 additions and continue to beat till stiff peak.
3
次加入蛋黄糊里用切拌式搅拌均匀。
4. Scoop
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
I remember the first time I baked this Hokkaidochiffoncupcake, it was a bit dry and different from what I ate before, but still my family loved it and finished up all in a short while
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
Recently I saw lot of FB users baking the HokkaidoChiffonCupcakes, the recipe they used requires to double boil the milk and corn oil before adding in the egg yolk
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
And then I made some Hokkaidocupcakes for the hubby's birthday yesterday. Sent out some cupcakes and a chocolate cake last week - the little birthday boy was very happy
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