Hokkaido Cupcakes 北海道戚风蛋糕

Hokkaido Cupcakes is a Chiffon Cupcakes with Custard Cream Filling in the centre.

 First time I tried this was from the shop Hokkaido Japanese Pastry House (北海道パン屋) at Kota Damansara. 

I totally fall in love with this little cake with my first bite! It is so so so so so so yummy~~

The texture of this cake is very soft and light, together with the milky custard cream, it is a perfect match! 

Then I was thinking to make this. So I started to search and collect the recipe from a group in Facebook. Guess what... I was success!! 

Next time I should try other flavour, like Pandan Chiffon Cakes with custard cream or chocolate~~

Hokkaido Cupcakes

Ingredients A:

- Egg Yolks 3

- Sugar 20g

- Oil 35g

- Milk 60g

- Flour 70g

Ingredients B:

- Egg whites 3

- Sugar 25g

Methods:

1. 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 corn oil and milk, mix well.

5. Sift in cake flour, stir to combine.

6. Bea egg white until foamy, gradually add sugar, and continue beat till soft peak form.

7. Take 1/3 of egg white and use spatula cut and fold to mix into egg batter.

8. Fold in the balance egg white till well combine.

9. Scoop batter into pre-arranged paper liners to about 3/4 full.

10. Bake for 20-25 mins at middle rack.

*Thanks NasiLemakLover for the Chiffon Cake recipe and methods.

Vanilla Custard Cream Filling:

Milk 200g

Sugar 50g

Corn starch 10g

Flour 10g

Vanilla essence few drops (May ignore if you dont like the flavour)

Whipping Cream 100ml

Method:

1. Whisk egg yolk with hand mixer until thick and slightly whitish colour.

2. Sift in corn starch and flour into egg yolk batter. Gently whisk until incorporated.

3. Pour the milk into a pot, add in sugar to boiling. Slowly pour 1/3 of milk into egg yolk batter and stir when pouring in milk. Afterward, pour the egg yolk batter back into the remaining milk in the pot with few drops of vanilla essence. Reheat it.

4. While heating, stir constantly until the egg yolk batter is boiling, thickening. Immediately remove the pot from heat and let it cool down by sitting on a bowl of ice water.

5. Constantly stir the egg yolk batter until smooth. Cover with plastic wrap and put in the refrigerator.

6. Whisk 100ml whipping cream until foamy and mix well with egg yolk batter.

*Thanks to 『君之』的手工烘焙坊 for the Custard Cream Filling recipe.

Combination:

Fit the piping bag with a narrow tip, and fill it with custard cream. Pipe the cream into the center of the cupcakes after they are completely cooled or refrigerated. Dust with powdered sugar.

Seriously  this Hokkaido Cupcake very much!! q(❂‿❂)p