Tuesday, November 11, 2014

Hokkaido Chiffon Cupcakes

Hokkaido Chiffon Cupcakes
(recipe adapted & modify slightly from Peng's Kitchen)

3 egg yolks
45g oil
65g plain flour
60ml milk
2 tsp pandan paste
3 egg whites
45g sugar

1. Sift flour. Add in yolks, milk, corn oil & whisk until thoroughly blended.
2. Using a electric whisk, beat whites until foamy. Gradually add in sugar & whisk on high speed until stiff peak.
3. Scoop 1/3 of the egg whites into the yolk batter & blend well. Pour the batter into the remaining egg whites & quickly fold till combined.
4. Scoop the batter into cupcake holders. Bake in preheated oven at 160C for 20mins.

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