ASSALAMUALAIKUM..
Ni satu lg resipi yg dah merata org duk buat. Memang geram jer tengok sana sinun duk tayang cupcake yg menggoda jiwa raga nih tp sbb masa tu kat rumah ni cuma ada 3 ahli jer, mood nak membaking tu agak merudum. Memang tak syok sungguh kalau nak baking apa2 tp anak2 tak ada. Dan satu lg penyebab tak buat2 sbb tak jumpa cupcake liners yg cun yg berkenan di hati hehe.. Padahal bukan tak boleh buat dgn menggunakan ramekin. Tersadai ramekin dlm gobok, tak ada yg nak guna hehe.. Nanti lah, lain kali buat guna ramekin lak.. sbb aritu buat tak puas makan! silap gi buat 1 adunan jer huhu...
Resipi HCC ni K.Nor amik kat dapur Sonia. Memang dah lama berkenan dgn HCC ni, sejak Sonia tayang mula2 dulu.. Kebetulan baru2 ni Luqman dan Aisyah balik cuti hujung minggu (3 minggu yg lepas), terus jer K.Nor godek HCC.. yer... dah lama jd baja nih, dah 3 minggu K.Nor buat nih.. hehe.. Tak kecukupan anak2 makan HCC ni.. Lain kali kena buat double adunan tu.. baru puas ngap hehe..
*makes 9 cupcakes
Chiffon cake
3 egg yolks
source : Sonia@NasiLemakLover
source : K.Nor
Chiffon cake
3 egg yolks
20g sugar
35g corn oil
60g milk
70g cake flour
3 egg whites
25g sugar
Filling
60g dairy whipping cream
10g sugar
1tsp instant custard powder
Icing sugar, for dusting
Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.
35g corn oil
60g milk
70g cake flour
3 egg whites
25g sugar
Filling
60g dairy whipping cream
10g sugar
1tsp instant custard powder
Icing sugar, for dusting
Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.
* k.nor tabur dgn coloured sugar