Hokkaido Chiffon Cupcakes 北海道牛奶蛋糕
Bake for Happy Kids
Bake for Happy Kids
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Ingredients

  • Makes 9 cupcakes 3 eggs, separated ( from 60g eggs)
  • 20 g plus 25g caster sugar
  • 35 g oil, preferably light in flavouring (I used rice bran oil)
  • 60 g milk
  • 70 g cake flour (preferably 7-8% protein)
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  • To make vanilla custard cream (enough to fill 7 cupcakes)
  • 1/3 cup (80ml) milk
  • 1 egg yolk
  • 10 g sugar
  • 4 g cornflour
  • a pinch of salt
  • 1/4 tsp vanilla paste or seeds scraped from 1/4 vanilla pods
  • 2 tbsp light whipped cream
  • (You might wish to make double amount of this recipe if I like to have more cream for your cakes)

Instructions

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