Tuesday 27 May 2014

Hokkaido Cupcakes 烫面北海道杯子蛋糕

Thank you Michelle Heong for sharing this fabulous recipe. Her hokkaido cupcakes are always so plump and beautiful.

The sponge cake of most hokkaido cupcakes recipes tends to shrink after cooling down. However, in this recipe flour is added to warm milk before mixing with the rest of the ingredients. This helps the cake to maintain moist even after a relatively longer baking time. The sponge cake is also able to maintain its size even after cooling down. 

Yield: 10~11 square box cupcakes

You need 10~11 pieces of 5x5x5cm cupcake boxes

90g fresh milk
30g coconut/vegetable oil
20g fine sugar

90g top flour

90g egg yolks, about 5 egg yolks

180g egg white, about 5 egg whites
40g fine sugar
1/8 tsp cream-of-tartar

1. Loosen the flour by stirring it with a hand whisk.

2. Heat up fresh milk, coconut/vegetable oil and fine sugar, till the sugar melts, but not boiling. 

3. Stir in the top flour and remove the mixing bowl from the heat.

4. Add in the egg yolks, one at a time, and mix using a hand whisk. Set aside.

5. In a clean and grease-free mixing bowl, beat egg whites till frothy. Add in half of the 40g of sugar and cream of tartar, beat at medium high speed, till the meringue is fine and smooth. Add in the remaining sugar and beat till firm peaks formed.

6. Scoop about 1/4 of the meringue to mix with the yolk batter in (4). 

7. Pour the batter at (6) back to the remaining meringue and mix well.

8. Pour the batter into the cupcake boxes to about 4/5 full.

9. Bake in a preheated oven set at 130 degree Celsius for 20 minutes; increase to 150 degree for 15 minutes; and finally at 160 degree Celsius for 10 minutes.

10. Allow the cakes to cool down completely before pipping the cream.

Custard Cream
23g instant custard powder
75g fresh milk

50g whipping cream, cold

1. Chill a small mixing bowl, a pair of whisks and a damp tablecloth in a freezer for 20 minutes.

2. Mix instant custard powder and fresh milk together. Cover and set aside in a fridge to keep the content cold.

3. Pour whipping cream into the  cold mixing bowl. Whip at medium high speed till ripples start to trail behind the whisks. Lower the mixer speed and beat till the cream becomes firm.
Do not over whip the cream, or it will disintegrate into water and fat.

4. Pour the custard mixture into the whipping cream and blend well.

5. Scoop the whipped custard cream into  a pipping bag. 
Pipe some cream on top, decorate with some fruits and sprinkle a thin coat of confectioner's sugar over the top of the cupcake.

Serve cold and enjoy :)

Recipe adapted from Michelle Heong's 烫面北海道蛋糕

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