Right after the show, instead of my usual routine of picking up the papers to read, i headed right to the kitchen. Jap inspire bakes i derived after watching the show. So, here i got, Hokkaido Chiffon! えんじょい
As shown on the paper cups, these chiffon were EXTRA light. My 3years old had three at one go and actually asked for his 4th serving and gave me his thumbs up! Will prepare & pipe in the custard cream the next time i bake this again.
Ingredients:
(A) 4 Yolks
70g Sugar
(B) 2g Salt
drops of Vanilla Essence
(C) 80ml Milk
60ml Corn oil
(D) 135g Flour
4g Baking powder
(E) 6 Whites
50g Sugar
Method:
♥ Preheat oven 180°C
♥ Arrange paper cups on baking tray
♥ Hand whisk (A) till pale in colour.
♥ Add (B)
♥ Follow by (C). Whisk till combined
♥ Sieve in (D). Stir till well-mixed.
♥ Whisk whites till foamy, add sugar. Whisk till medium peak.
♥ Take 1/3 whites fold in with yolk mixture.
♥ follow by folding in the rest of white
♥ scope batter into pre-arranged paper cups about three-quarter filled
♥ baking time est. 20-25mins.
Recipe reference: 不用模型做点心
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I started this blog three months ago & through this platform i have since make friends whom share similar passion in baking . I feel honour and delight to receive two awards from Cook.Bake.Love and Bake For Fun. Thanks for dedicating the awards for my humble new blog. I hope through my hearty bakes i can inspire the love of home-bakes for our loved ones. And for you my frequent visitors, thanks for dropping by...
Jessie
My family also like this cake, very light and good!
ReplyDeleteI am here to eat your cake... yum... yum... haha
ReplyDeleteNice cake. I like the paper cup and ur serving plate.
ReplyDeleteBtw, I also like to watch Japan Hour. :-)
I saw this in another blog but wasn't quite sure of one of the steps. Thanks, yours is much clearer. Love the paper cups too - very nice? Is it bought from overseas?
ReplyDeleteI want to bookmark this recipe. Looks beautiful ;D
ReplyDeleteHey, I remember like a year ago, I read about this cake on another blog! (Link here: http://cornercafe.wordpress.com/2009/08/04/hokkaido-chiffon-cupcakes-emulsifier-version/) It was a rage among the Taiwanese, too. It came to me as no surprise since Taiwan does get heavily influenced by the Japanese. Your looks so light. Agree, it should get even more wicked with some creamy filling piped in.
ReplyDeleteHi Pei-Lin, thanks for sharing the link! Will pipe in those wicked cream next round ;)
ReplyDeleteI love this, I baked this cake before, but yours look prettier than mine :)
ReplyDeleteYou have a beautiful cake! I love this cake too! It's also selling at Tampopo cake shop. They do have the cream pipe on. I always like this paper cup. Where did you get them?
ReplyDeleteWhat a lovely cake, I tried this chiffon before, it's really soft and light, will definitely try baking this again next time!
ReplyDeleteI love soft, airy and light chiffon! Yours looks perfectly baked.
ReplyDeleteHi,
ReplyDeletewhere did you get those paper cups?
regards,
May
I made the chiffon using your recipe. Surprisingly soft. I prefer sweeter. :)
ReplyDeleteWhat kind of flour I need to use? Is it all purpose flour or cake flour
ReplyDelete