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Hokkaido Chiffon

2012-05-30
Hokkaido Chiffon with Custard Cream
  • Yield : 120ml paper cupcake's cup
  • Servings : 12
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 0m

 Ingredients

A
4 yolks
30g fine sugar
30g corn oil
30g milk
35g cake flour

 

B
4 egg whites
50g fine sugar
1/2 tsp cream of tartar

 

Custard cream
Ingredients:
200ml milk
50g sugar
2 yolks
10g corn starch
10g cake flour
1 tsp vanilla essence
100ml whipping cream

 

Method:
1. Beat the yolk & fine sugar till pale then add in milk & oil mix well then sift in cake flour & mix well & set aside
2.  Beat the white till foam & add cream of tartar & add sugar in 3 times, beat till soft peak
3. Fold 1/3 of egg white into the yolks mixture then pour the batter into white & gently fold till incorporate
4. Divide the batter into cup till 3/4  full & bake with 180C• for 15-18mins till the surface is brown
5. Cool the cake & pipe the custard cream into the cake & deco with some fruits & some icing sugar

 

Custard cream:
1. Beat the yolk till pale & sift in the corn starch & cake flour mix well
2. Boil the milk & sugar then slowly pour 1/3 into yolks mixture mix well till no lumps
3. Pour the mixture back to boiled milk & mix well then add in vanilla essence
4. Cook the mixture with low flame & keep on stirring till thicken
5. Remove from heat & keep mixing till the mixture is smooth
6. Leave the mixture cool & cover with cling wrap & keep in fridge
7. Combine the custard with whipped cream before using
Recipe Type: Tags: Ingredients: , , , , , ,

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