Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, cheesy hokkaido cupcakes. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Hokkaido chiffon cupcakes are soft, fluffy and filled with delicate whipped cream. They are light as air and so delicious! Hokkaido Chiffon Cupcakes with Whipped Cream Filling.
Cheesy Hokkaido cupcakes is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Cheesy Hokkaido cupcakes is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have cheesy hokkaido cupcakes using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Cheesy Hokkaido cupcakes:
- Take 45 g corn oil or vegetable oil
- Get 80 g fresh milk
- Get 4 egg yolks (65g *4)
- Get 90 g cake flour
- Make ready 4 egg white (65g *4)
- Get 75 g caster sugar
- Prepare 1/4 tsp cream of tartar (COT)
- Make ready 3 slices Cheddar cheese, equal divide each slice to 4 pieces
- Get 30 g parmesan cheese powder
These small chiffon cakes are so soft they're creased and slightly collapsed after they cool down. Hokkaido Chiffon Cupcakes is popular in the foodie blogosphere for its soft light texture and a creamy filling inside. Besides whipped cream, many flavours have been created and durian is one of them. Do Hokkaido cupcakes originate from Hokkaido or Japan?
Instructions to make Cheesy Hokkaido cupcakes:
- Mix corn oil and milk together in a mixing bowl, place it over a double boiler, stir and warm the mixture (You can use microwave oven to warm it). Add in egg yolk into milk and oil mixture, one at a time, stir well. Sift in cake flour, stir to mix the mixture till smooth and no lumps.
- In a large mixing bowl, beat egg white with COT until foamy, gradually add in sugar(3 batches), and continue to beat till the meringue reaches firm peak stage.
- Scoop about 1/3 of the meringue into the yolk batter at (1). Fold to mix. Pour the yolk batter back to the remaining meringue and fold to mix into a smooth batter.
- Scoop batter into paper liners to about ½ full, place a piece of cheddar cheese on top, then fill batter until almost full. Tap the cupcake lines to remove air bubbles, then sprinkle some parmesan cheese powder on top.
- Bake in preheat oven at 125C for 30mins then increase to 150C for 15mins. Every oven is difference, please adjust accordingly.
- Remove cupcakes from oven, lightly knock the cupcakes on table top and set aside to cool completely.
All Hokkaido cupcakes recipes that I have seen seems to claim that their Hokkaido cupcakes are soft or even the softest. According to most, Hokkaido cake originated in Singapore and Malaysia. So, these cupcakes are also sold in these countries. Many people mistakenly think that Hokkaido cake is from Hokkaido, Japan. It's such a coincident that last year in the month of August, I also bake Hokkaido Chiffon Cupcake.
So that is going to wrap it up with this exceptional food cheesy hokkaido cupcakes recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
