Taro Hokkaido Chiffon Cupcake. Hokkaido chiffon cupcakes are soft, fluffy and filled with delicate whipped cream. They are light as air and so delicious! The cupcakes are light like chiffon cake.
Moist and fluffy cupcakes with custard whipped cream filling.
I received a lot of requests for Hokkaido Chiffon Cupcakes (北海道牛奶蛋糕).
These are my Hokkaido chiffon cupcakes and I'm also baking these for our chiffon cake bake-along with Joyce from Kitchen Flavours and Lena from Frozen wings.
Kalian dapat membuat Taro Hokkaido Chiffon Cupcake hanya dengan menggunakan 15 bahan dan 9 langkah saja. Berikut ini bahan dan cara untuk memasaknya, bikin Taro Hokkaido Chiffon Cupcake yuk!
Bahan Taro Hokkaido Chiffon Cupcake
- Sediakan Bahan A :.
- Siapkan 3 kuning telur.
- Sediakan 1/8 st garam.
- Gunakan 24 gr corn oil (minyak sayur).
- Sediakan 24 ml freshmilk.
- Gunakan 1/2 st vanilla pasta (me : vanilla extract).
- Siapkan 65 gr tepung protein rendah.
- Gunakan 3 gr bubuk taro (ubi ungu).
- Siapkan 1/8 gr baking powder.
- Siapkan Bahan B :.
- Siapkan 3 butir putih telur.
- Diperlukan 1/2 st air jeruk nipis (me : lemon).
- Diperlukan 60 gr gula pasir butiran kecil.
- Dibutuhkan Bahan Filling :.
- Dibutuhkan Custard VLa / cream kocok.
Hokkaido Chiffon Cupcakes baked with Nasi Lemak Lover recipe. Like typical chiffon cakes, start by whisking egg yolk mixture separately. Hokkaido Chiffon Cupcakes are a classic favorite in Singapore and Malaysia. Hokkaido chiffon cupcakes are the rage over the past few years and I can understand why - pillowy soft sponge cakes filled with a generous amount of sweetened whipped cream or custard, what's not to love?
Cara membuat Taro Hokkaido Chiffon Cupcake
- Panaskan oven suhu 160 dercel api bawah.
- Ayak tepung terigu, bubuk taro dan baking powder, sisihkan.
- Bahan A : aduk semua bahan cair pakai whisk sampai rata, lalu masukkan bahan kering, aduk sampai kental licin, sisihkan.
- Bahan B : mixer putih telur sampai berbusa, lalu masukkan gula secara bertahap sambil terus di mixer sampai stiff peaks (kaku).
- Masukkan bahan B secara bertahap kedalam bahan A, aduk lipat menggunakan spatula sampai rata dan halus.
- Siapkan cup, tuang adonan sampai 3/4 cup saja krn akan mengembang.
- Oven suhu 160 dercel selama 35 menit (sampai matang). Taruh di cooling rack, biarkan hg suhu ruang baru tabur atasnya dg gula halus dan isi tengahnya dg VLa / whipped cream kocok (atau sesuai selera).
- NOTE : ¤ taro powder bisa diganti dg bubuk green tea atau coklat atau sesuai selera. ¤ pengadukan hrs rata supaya hasil pori² nya halus. ¤ gunakan telur yg segar supaya hasil mengembang maksimal dan tdk amis.
- Selamat mencoba 💕.
I had tried baking a few of them before but they all didn't turn out very well, hence they only. For me, this chiffon are just like normal chiffon cakes with custard filling, maybe due to the texture is very light and also it is decorated with icing sugar, look similar like snow in Hokkaido Japan. suggest you to store this cupcake in the fridge, the custard cream tasted like eating ice-cream, good one. These little Hokkaido chiffon cupcakes are really addictive. So eating one (or two) is, well, not too big a sin. Lovely Early Grey Tea Hokkaido Chiffon Cupcakes!
