Wednesday, March 11, 2015

Chocolate hokkaido chiffon cupcake

This March is gonna be a very busy and packed month. Few days ago, my parents and sis were around in Sandakan to clear out our old house which we're ready to let go. It seemed impossible but we successfully cleared the house in a few days including majority of its furniture and electronics. Most of the items were discarded (sadly), some were transported to my place, out of those loots, I managed to complete my study room/ play area for the little fella, which I am very happy with. Balance of the items were given away free to friends. Now that my parents and sis have gone back to JB, I need to work my ass on the accounts of Just Health so I can submit to my accountant by the end of this month, and I still have an event to work on for this month, that event is happening in about 10 days and I still haven't done much about me. Arghhhhhh!! (Yes yes I am working on it now, while blogging). 

Despite all these, I am still cooking and baking for the little fella. I try my best to wake up at 6am every morning, so I have sufficient time to make him a snack and a lunch. 

This was something I have made two days back ~  very yummy chocolate hokkaido chiffon cupcakes which were our breakfast for two days. They kept very well in the fridge. On the third day, they are still edible, but they tend to be drier. 

It was a recipe adapted from my little favorite DIY, here. 

Ingredients A 
  • 60g grapeseed oil
  • 80g fresh milk
  • 85g superfine flour
  • 2tbsp cocoa powder 
  • 5 egg yolks 
  • 1tsp pure vanilla extract 
Ingredients B 
  • 5 egg white 
  • 80g brown sugar
  1. Combine oil and milk in a bowl. Place over a double boiler and cook with low heat, stir well. (I zap the combo in microwave for 40secs) 
  2. Add egg yolk, mix with a whisk. Add in vanilla extract. 
  3. Sift in flour and cocoa powder. Combine till smooth. Do not overmix. 
  4. Using a hand electric mixer, whisk the egg white and add in sugar in three batches until stiff peak. 
  5. Add 1/3 of egg white meringue into the egg yolk batter. Combine well. Fold in the remaining egg white meringue into the egg yolk mixture. 
  6. Fill up 3/4 of the cupcake liner. Gently knock once or twice. Bake in preheat oven at 150degC for 23min. 
  7. I let the cupcake lie on its side on a metal rack when cooking. You may also knock the cupcake on table top once before setting aside to cool. (Apparently this is a must to prevent the cupcakes from shrinking, I didnt do this and my cupcakes did shrink a little). 

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