One of the many chess sets dh collected. Not for playing but rather pleasure for the eyes, all mounted & displayed on the wall in our study room. Props for my bake today.
Coffee cream piped inside the moist & light chiffon. Topped with a little bloom for that extra touch.
Coffee flavor Hokkaido Chiffon with coffee butter cream filling
Ingredients:
(A)100g Yolks
1/4 tsp of salt
40g Corn oil
40g Milk
50g Cake flour
1/4 tsp Baking Powder
1tbsp Instant coffee dissolved in 1tbsp hot water
(B) 210g Whites
1/4 tsp Cream of tartar
100g Castor Sugar
Coffee Butter Cream filling:
Butter 120g
Icing Sugar 45g
Milk 75g
3tsp Instant coffee granules (dissolved with 1tbsp hot water)
Methods:
1. Preheat oven at 175 degree.
2. Whisk yolk with salt. Add in oil and milk and mix well.
3. Sieve in flour and baking powder
4. Add in coffee mixture
5. Whisk whites with cream of tartar until foamy and then add in sugar, whisk until stiff.
6. gently fold in 1/3 of whites into the mixture. Then fold in the remainder whites.
7. Fill cups with batter
8. Bake for about 15mins. Leave to cool.
9. Prepare coffee butter cream.
10. Beat butter and icing sugar till fluffy and pale in colour
11. Add in milk
12. Add coffee mixture
13. Poke a hole and pipe cream into chiffon.
Recipe reference with modification: 周老师的美食教室
Jessie
Jessie, the chiffon cupcakes look so soft and fluffy, with the coffee cream added, double indulgence, yummy :)
ReplyDeleteIt must be very yummy chiffon!
ReplyDeleteI really like your photography techniques, from every of your posts, I can feel your great passion towards baking / cooking, you made everything so wholeheartedly and beautiful.
Your blog is so great!
I remember you said you were gonna make cream-filled Hokkaido chiffon cupcakes! You've got a coffee flavor version here! I love that little final touch atop! Nicely piped! If only my piping skills are as good as yours ... HAHA!
ReplyDeleteYour DH is a chess addict?
Jess: Thanks for your compliment! Since you don't take coffee, you can try the chocolate version if you like :)
ReplyDelete珍惜生命Love Life: Thanks for dropping by my blog and your sweet compliment. I take pride with my preparation & presentation of food since its for my family to enjoy my food of love.
Pei-Lin: Yes PeiLin, i just felt something amissed without the cream piping inside the chiffon for my last bake. So die die must do it this time lol.
Nope, he's not really into chess but more for the love of collecting. Infact, both of us have many collections foor our hobby.
Will slowly showcast our collectibles as i share my bakes in time to come :)
lovely coffee chiffon you have there your coffee bakes reminds me that i haven done anything coffee yet must do so soon thanks jessie for sharing =)
ReplyDeleteWow! So pretty! Which piping tip did you use to create the cute blossom?
ReplyDeleteI just tried a similar chiffon recipe in a little muffic paper cups last night. Poofed up real nice, but after cooling, shrank to half the cup :( How did you make yours stay in shape so well?
These cup chiffon cakes look so lovely!
ReplyDeletep.s When I clicked your profile next to the message you left on my blog, it said that the "Profile Not Available"...so I went back to the dashboard to check your new entry. So I guess those who didn't follow you, would have encountered the same problem to check your blog.
Angie
These chiffon cakes look yummy. Is it ok to replace corn oil with canola oil?
ReplyDeleteI like your pictures :) I like this recipe, can see the softness of the chiffon cake.
ReplyDeletejust tried ur coffee bunthis afternoon. So... yummy!
ReplyDeleteNow another great coffee recipe waiting for me :)
Thanks Jessie, this 北海道7风is the most presentable i ever seen, thumb up!
I love the bloom on top, and the ribbons around the cup :)
ReplyDeleteThe chiffon cakes look so fluffy, what a great idea to change it to coffee flavour.
ReplyDeletej3ss: Look forward to see your coffee bakes soon.
ReplyDeleteNEL: Shrinking could probably due to the sudden drop of temperature & high heat.
Angie: Thanks for informing me! Did the change.
Yummykoh: Most times i use corn oil but i think there isnt any issue in using canola either.
Min: Thanks for your compliment :)
Jane: Thanks for trying out some of the recipe! I'm so happy to hear you like all of it & it turned out nice. Let's continue to find inspiration from each other and enjoy the fun of baking.
Wendy: Thank you for your compliment! The ribbon added touch to the plain cups :)
Neyeeloh: Try it if you like coffee flavor :)
What a great idea to bake chiffon in the cupcake! And it is so pretty with additional ribbon around the cup. Your chiffon texture looks good, soft & fluffy.
ReplyDeleteThis is the first time I see Hokkaido cupcake in coffee flavour. Jessie, you are so creative.
ReplyDeleteAnd like the rest I like the ribbon on the cup too. May I know did you use a normal papaer cup for baking this time? Because the cup looks tall.
I want to make paper sponge cake (baked in tall cup) for the longest time but I am not sure if I can use normal paper cup for baking.
One more question, when cooling on the wire rack, do we actually need to invert the cake? I always did that for my chiffon cupcake coz I worry the cake will sink if I don't do that.
ReplyDeleteNEL: its Wilton 2E
ReplyDeleteAngel: The cups are actually souffle bake wares, not the paper type. I just beautify it with ribbon after cool. I din't invert my chiffon cupcakes. HTH
Hi May I know where can i get Instant coffee granules?
ReplyDeleteHow many eggs is equivalent to 210g whites?
Do you have the recipe for vanilla filling instead of coffee?
Sharon