Hokkaido Chiffon cupcakes 北海道戚风杯子蛋糕～

Do you ever felt frustated when you baked a cake? The cake rise up nicely, beautifully in the oven but crack and when it comes out of the oven it also shrink so much until it leave the paper cup. :(

This is what i face in my first attempt to bake the Hokkaido chiffon cupcake. I tried the second time, a bit improve but still crack.  I started to doubt about my baking skill :p

Thanks to Tze from Awayofmind House Bakery for the awesome Hokkaido Chiffon Cupcake recipe, making me a HAPPY homebaker again ^_^

 This recipe require the milk and corn oil to be double-boil before adding in the yolks. I guess it is to warm the milk. I did not double boil it but instead i mircowave it. My mircowave oven is a 800watt appliance. I mircowave on 'high' for 45 seconds only. Warming up the milk and corn oil is what i have not tried before but  seeing Tze's cupcakes were nicely baked with any shrink i can't resist to give it a go :D

Smooth and nice top with almost no shrink at all.

Are you convince? :D :D

Hokkaido Chiffon Cupcakes

Recipe adapted from Tze from Awayofmind Bakery House with slight changes
(yield 13 cupcakes)

A. Ingredients:
60g corn oil
80g milk
100g top flour (i used Hong Kong flour)
5 egg yolks
1/2 tsp vanilla essence (i use vanilla extract)

B. Ingredients:
5 egg whites
90g sugar
1/4 tsp tartar powder (omitted)

Ingredients for filling:
20g custard powder
70g milk
30g sugar
1/2 tsp vanilla essence
50g whipping cream

(i did not use this filling but instead i use the simple filling below)
150ml dairy whipping cream
14g castor sugar
50g durian flesh (add 1 tbsp millk to blend into fine paste)


Method for filling: Mix custard powder with milk and vanilla essence. Add to the whipping cream and sugar, whisk with electronic mixer.
Method for cupcake:

1. Mix corn oil and milk together in a medium bowl, place it over a double boiler, cook with low heat, stir well. Remove the bowl from heat when the milk mixture turns warm.

2. Add egg yolk, one at a time. Then add vanilla essence, stir well the mixture.

3. Add the sift flour, mix the mixture until smooth.

4. Using an electronic mixer, whisk the egg white and add the sugar in three batches. The egg whites has to whisk until stiff peak.

5. Take 1/3 egg white mixture, add it to the egg yolk mixture. Mix until well combine. Fold in the remaining egg white to the egg yolk mixture.

6. Fill up 3/4 of the cupcake linear. Bake in preheat oven at 140C for 20 mins then 150C for 15 mins. (original recipe bake in 140C for 20 mins, 150C for 15 mins then 160C for 10 mins)

7. Knock the cupcake on table top once and set aside to cool completely.

8. Make a hole on the cupcake and pipe in the whipped cream, sprinkle with icing sugar and garnish with fruit if desired. Serve cold! (i snipped a cross on the cupcake with a sicssor)

After piped in the whipped cream, put them into the fridge for 1-2 hours. Serve this cold. It is like having a ice cream cake...^_^

Looking at the lovely cake make me happy ^_*

ENJOY~