Blogging seem not part of my life anymore, I still continue to bake and cook (lesser compared to previous), still wanted to record my baking and cooking journey but too much things in life now that hard to squeeze in leisure time for blogging... there are so many good recipes that I wanted to share, hope I can find times to do it. At the meantime, share this bakes that was done 2 yrs+ ago lol.
For Cake
Ingredients : for 18-20 chiffon cupcakes cases base about 5-6cm
5 egg yolks
10g demerara sugar
40g corn or sunflower oil
1/8 tsp salt
60g cake flour
30g rice flour 在来米粉/粘米粉
70g milk
1/4 tsp pure vanilla powder
1 tsp homemade vanilla extract
5 egg whites
45g caster sugar
1 tsp lemon juice or vinegar (I only used 1/4 to 1/2)
*eggs about total 310-315g with shells
Method :
1. Sift cake flour and rice flour twice.
2. Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved.
3. Add in oil, salt, vanilla powder, vanilla extract and milk and mix well.
4. Sift in flour mixture and whisk well.
5.In another bowl, beat the egg whites and lemon juice/vinegar till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture).
6.
Use whisk to loosen the egg yolk batter a bit, then take 1/3 of
meringue and use a hand whisk to mix well with egg yolk batter.
7.
Fold in 1/2 of meringue and use a silicone spatula, gently fold with
egg yolk batter till slightly combined. Fold in the balance meringue and
gently fold till well combined.8. Pour the batter from a considerable height into cake pan, lightly shake it left and right to level the cake, then gently bang the cake pan on the table top to release air bubbles.
9. Bake at pre-heated oven at 150C at center rack for 25 mins and 160C for 15-20 mins. (I off the top heat element and on it back during the last 15 mins)
10. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
11. Turn the cake pan upside down and cool completely before remove from the cake pan.
For Vanilla Custard Cream Filling
Ingredients :
50g fresh topping
cream
3 tsp custard powder
3 tbsp milk
3 tsp custard powder
3 tbsp milk
1 tsp homemade vanilla extract
1 tbsp icing sugar
* this amount of cream is just nice for me as my cupcakes are full of cream.
Method :
1. Mix custard powder and milk until custard powder dissolve and mix well.
2. Whisk fresh
topping cream, whipping cream, vanilla extract and icing sugar till peak form (not too stiff) under a bowl of ice water. (I over turn the bowl to check, cream stay still without moving means done) Pls ensure not to over beat the cream.
3. Pour the custard mixture into whipped cream and fold until mix well.
4. Chill the vanilla custard cream in the fridge for at least 15 mins to let it set a bit. I put in the freezer to fasten the process.
Assemble :
1.
Insert the long narrow pipping tip into the center of the cupcakes and
squeeze the whipped cream in (I like the generous of cream so I just
press as much as I can, until the cake fluff up lol).
2. Sprinkle with snow sugar and garnish with fruits if desire.
3. Serve cold!
Verdict?
Many people asking me is this cake with ice cream filling? They are so fascinated with the cake and like it a lot, dear husband also requested to make some for his colleagues. To my surprise, dear daughter love the custard filling a lot that she actually asked me whether can she keep all the cupcakes for herself instead of letting me bring for my colleagues lol.
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