Hokkaido, my favourite place of all
with purely white snow covering the land in the winter
the snows are as soft as cotton
the view is amazingly pretty
it was the fall in love at first sight.
When I came across this recipe, it brought me clear flash back on my trip.
Hokkaido Chiffon – soft and fluffy chiffon. You will never forget its texture and taste; with lil’ creamy custard filling in it.
Hokkaido Chiffon cuppies
recipe adapted from 周老师的美食教室
100g egg yolks
1/4 tsp of salt
40g sunflower seed oil
50g low protein flour
1/4 tsp of baking powder
210g egg whites
1/4 tsp cream of tartar
105g castor sugar
custard cream filling:
120g non dairy whipping cream
25g custard powder
75g cold milk
Preheat the oven at 170 degree.
Mix egg yolk with salt. Add in oil and milk and mix well.
Sieve flour and baking powder into the egg yolk mixture. Add in vanilla essence as well.
Whisk egg whites with cream of tartar until foamy and then ad in sugar and whisk until stiff.
Fold in half of the egg whites into the mixture and mix well. Then add in the other half and mix them evenly.
Fill the mixture into the cups
and Bake at 170 degree for 15 minutes. Leave cool.
Whip up the whipping cream.
Mix custard with cold milk and add into the whipped cream. Mix well.
Pump the custard cream into the chiffon.
You can either chill before serving or have it straight after filling in the cream 🙂
I use 4 AA size eggs for this recipe.
I omitted the vanilla essence from this recipe as i dislike the taste of vanilla.
I reduced the sugar to 85 grams as the whipping cream I used is sweetened
and creamy 🙂
you will love it