Hokkaido Chiffon Cupcakes wif Cream Cheese Frosting

HOKKAIDO CHIFFON CUPCAKES

Asslamu`alaikum wbt, salam pagi isnin buat sume! :-)

Hari yang baru, resepi yang baru ehehe... apa lagi yg baru? Moga hari ini adalah hari yg terbaik n seterusnyer insyaAllah! Sbnrnyer yg jadi kenal dgn Hokkaido Chiffon Cake ni ada satu kakak kat FB tanya kita resepi kek ni lerrr, pastu gugel2 jumpa resepi kat blog sonia, bila tgk dia punyer gmbr n komen2 kata rupanyer mcm kat kedai, dah bookmarked resepi dr sana DAN kebetulan pulak masa bual2 kat FB Kak Anna Qawina pun bincang pasal kek ni lerr, femes rupanyer kek ni? ehehehe...

Jdnyer bila dah tengok n tanyer kak anna pasal kek ni, hari sabtu itu hari buat, kek chiffon dlm cup lebih kurang gitu lerrr, rasanyer pun lebih kurang jugak cuma ada cream utk filling dia. Kalau ikut resepi asal guna custard cream tp kita kurang sikit dgn custard, jdnyer tukar dgn cream cheese frosting, hasilnya??? Tersgtttttt sedappppppp n senang! Terima kasih buat kak anna ya atas tunjuk ajar n semua yg terlibat :-). Resepi ambik dr blog sonia, n resepi asal dr ai wei, minta izin n halal resepinya kembali, thank you!!! Utk setiap kunjungan terima kasih n kunjung balas insyaAllah kita buat bila free juga, mekaseh!

HOKKAIDO CHIFFON CUPCAKES
Resepi Asal : AI WEI recipe adapted from 周老师的美食教室
Sumber : SONIA

Ingredients:

• 50g egg yolks (3 eggs)
• 1/8 tsp of salt
• 20g corn oil
• 20g milk
• 25g self-raising flour
• 105g egg whites (3 eggs)
• 1/8 tsp cream of tartar>>yg ni tak masukkan
  
• 45g castor sugar

Custard cream filling:>>yg ni kita guna cream cheese frosting

• 30g non-dairy whipped fresh cream
• 1tsp custard powder
• *just mix these together

ringan sgt2! mkn dgn CCF super yummy!!

Method
1. Whisk egg yolk with salt. Add in oil and milk and mix well.
2. Sift flour and baking powder into the egg yolk mixture.
3. Beat egg whites with cream of tartar until foamy and then add in sugar and beat till soft peak.
4. Fold in half of the egg whites into the mixture and mix well. Then add in the other half and mix them evenly.
5. Fill the mixture into the cups
6. Bake at pre-heated oven at 160c for 20mins. Leave cool.
7. Make a small hole at the middle, pump the custard cream into the chiffon.
8. You can either chill before serving or have it straight after filling in the cream.

tgh2 dia tu cucuk dgn chopstick ajer, pastu guna nozzle muncung panjang tu utk letak filling dia, yg atas tu guna nozzle bintang :D