Fill cake batter till about 90% full
Don't worry when you see cake rise like volcano, LOL. Once you removed from the oven, they will shrink and have nice crack effect.
I just prepared this simple Chantilly cream
I noticed this type of cupcake liner always have this problem where the cake leave from the wall of liner. I still prefer the square box liner that i used for my 1st Hokkaido cupcake.
Don't worry if you do not have this type of piping tip, just use normal tip, insert in the cake and pipe the cream.
Pandan Hokkaido chiffon cupcakes 班兰北海道戚风小蛋糕*makes 8 cupcakesFor chiffon2 egg yolks (large or A size)10g sugar20g vegetable oil ( I use sunflower oil)40g milk1tsp homemade concentrated pandan paste (refer recipe here)45g cake flour
2 egg whites (large or A size)20g sugar1/4tsp lemon juicesFor Chantilly cream100g dairy UHT whipping cream10g sugar1/4tsp vanilla extractIcing sugar, for dustingMethod1. Pre-heat oven to 170C.2. Arrange paper liners on baking tray.3. Hand whisk egg yolk and sugar till pale in colour.4. Add in sunflower oil ,milk and pandan paste, mix well.5. Add in cake flour, stir to combine.6. Beat egg white until foamy, gradually add sugar, and continue beat till close to stiff peak form.7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.8. Fold in the balance egg white with a spatula till well combine.9. Scoop batter into pre-arranged paper liners to about 90% full.10. Bake for 20mins at middle rack.11. To make Chantilly cream, beat dairy whipping cream, sugar and vanilla extract in a mixing bowl (place it over another bigger bowl that filled with ice cubes and water), beat over high till stiff peak form.12. Pipe Chantilly cream into cupcake and dust with icing sugar. Refrigerated before consume.Recipe by Sonia a.k.a Nasi Lemak Lover
I'm joining Best Recipes for Everyone ~ BREE#10
June 2015 Event: Secret of Chiffon & Roll Cake
Organized & hosted by Fion of Xuan Hom's Mom Kitchen Diary
This post is linked to Little Thumbs Up event organised by
Zoe from Bake for Happy Kids and myself, my little favourite DIY, hosted by
Diana from Domestic Goddess of Wannabe
with her May 2015 theme - Cream
Zoe from Bake for Happy Kids and myself, my little favourite DIY, hosted by
Diana from Domestic Goddess of Wannabe
with her May 2015 theme - Cream
Please link your post - here
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18 comments:
Really nice, i like it.
for cake secret ingredient visit...
http://thatsecretingredient.com/
Pretty hokkaido chiffon
lovely! light & pretty lil' hokkaido chiffon!
The photos are SO pretty. I admire your photography skill. You can write your own cookbook using your own photos already Sonia.
BTW I also notice my baked muffins tend to 'leave' the side of my cupcake liner which is similar to this type you are using. Perhaps due to the wax?
redyoyo
Redyoyo, Thanks for your compliment . Yes should be the wax caused this problem
Hi Ah chi,
Nice and pretty HCC.
These HCC must be bursting with pandan aroma :)
Would you like to share this to LTU (June)? Our theme for June is CREAM. You can link your post here (http://thedomesticgoddesswannabe.com/2015/06/little-thumbs-up-june-2015/)
Have a lovely day :D
mui
I really love your chantilly cream. I am so looking forward to trying it out! Thank you for linking up! :)
Pandan chiffon 味道是最好的了。很棒!
Hi Sonia,
I have tried and love this recipe. Thanks for sharing the pandan version :D
Zoe
Just follow your recipe yesterday! It turned out good and soft! Thanks Sonia. Just one comment, the 1 tsp of concentrate pandan juice is not fragrance enough to me. If I would like to add more pandan juice, does that mean i need to reduce the milk as both also liquid?
Mee , is ok if you add extra 1/2tsp to 1tsp concentrate juice more.
The cupcakes look so nice! Just wondering if I can use the pandan extract using your vanilla hokkaido chiffon cupcake recipe, if I wanted to make 2 flavors? Or is this recipe better?
Hello Sonia! I'm interested to make these cupcakes for an event on Sunday, but I don't really have time to bake them on Saturday or Sunday so I'll have to bake them on Friday, which is tomorrow.. Will they stay fresh till Sunday? Do you suggest I pipe the cream on Saturday night? Thanks!
Hi Sonia,
I'm baking this cupcake for lactose and nut free picnic this weekend. Just wonder can I substitute the 40gm milk with 40gm coconut milk? Also, is there any substitute for the chantilly cream cos it's a lactose free picnic? Need your expert advise. Thanks
Baglicious, yes you can replace with coconut milk, and for chantilly cream, you can replace with storebought fresh cream i.e non dairy whipping cream
Hi Sonia. Thanks for the prompt reply. Ok will use the coconut milk. As for the fresh cream, it can be used straight and piped into the cupcake right?
Baglicious, yes you can but must store cupcakes in the fridge to avoid the cream melt .
Thanks Sonia. Yes guess it's not suitable for picnic. Hmm. Definitely will bake it for special occasion.
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