Tuesday, 20 May 2014

A Heavenly Milk Chiffon Cupcake 牛奶戚風杯子蛋糕 Josephine's Recipes Episode 103

The smell of my hometown freshly baked a heavenly milk chiffon cake 
are soft, fluffy and light in texture with a beautiful light yellow colour. 

It has a moist texture that is topped with a rich and creamy pudding like.

Paul and I love the appearance of one meringue on top of each serving, 

but if you want to go all out, by all means include a second one. 

If not, enjoy the extras with a cup of tea or coffee.

I love that smell so much and taste heavenly, 
now brings back childhood memories flooding back 

This is one of my favourite snacks from my childhood.
Since My dad used to take me to Kopi-O Coffee Shop
to get milk chiffon cake and yum cha (afternoon tea) 
when I was younger in every weekend without fail. 

Just follow this step-by-step instructional video
carefully and make your own Happiness is Homemade. 

You'll be rewarded with comforting, 
super soft, fluffy and tasty milk and vanilla flavour. 
Smile. Cook. Eat. Love » be delicious! 

Create more happiness in our life
All my recipes have been tested & made many times at home.

I hope can bring you happiness 
and everything you want to taste the Yummy!
Now, Lets Get Started!

Makes 22 cupcakes
See the link: http://www.ebay.co.uk/itm/Cake-

Ingredients (A) Egg yolks: 
• 3 egg yolks
• 2 tbsp sugar
• 2 tbsp milk powder

• 55ml fresh milk
• 1 tsp vanilla extract
• 2 tbsp corn oil

• ½ cup cake flour
• 1 tsp baking powder

Ingredients (B) Egg whites: 
• 6 egg whites
• ½ tsp cream of tartar
• 8 tbsp sugar

#Half whipped egg whites is mix with the ''Egg yolk mixtures''.
then another half use for '' Meringue Topping ''.
See video  #1:59 #2:45

1. In a large bowl, add 3 egg yolks, 2 tbsp sugar, 2 tbsp milk powder, 

55ml fresh milk, 2 tbsp corn oil, 1 tsp vanilla extract and Stir until well combined. 
Sift in the ½ cup of cake flour and 1 tsp baking powder into the egg yolk mixture. 
Stir until smooth and Set aside.

2. Use a large clean bowl, add 6 egg whites, beat the egg whites with an 

electric mixer until barmy, add ½ cream of tartar, continue beating for a few seconds. 

Add 2 tbsp sugar for 4 times, beat them to half solid until stiff peaks form. 
it will take approximately 15 to 20 minutes. 

3. Gently fold more than half of the whipped egg whites

into the egg yolks mixture until all of the ingredients are evenly 
incorporated. Now you have another less then half of the whipped egg whites, 
then place it in the freezer. Since they've been in the freezer, we obviously need to cool them up.

4. Grease cupcakes lining before pouring the cupcakes batter.
Gently pour the 2 tbsp of batter for each cupcake, 

then bang it on the work surface a few times to expel any large air pockets. 

5. Preheat the oven, set the temperature to 150°c, 

Bake for 15 minutes, the bottoms of the cakes will stay a pudding like consistency, 
Carefully remove from the oven.

6. Take the whipped egg whites out of the fridge to using them, 

Spreading the meringue over the top on each cupcake. 

Bake until the tops appear golden, about 8 minutes. 
Let it cool then transfer to a large wire rack to cool.

Helpful Tips: 

1. Simply place the fresh egg in your fridge, 

room temperature eggs will whip easier.

2. Beating egg whites is a very important process,
 it will help your cakes rise with perfectly.

3. Cover with foil after a few minutes if the cake of top 
starts to get brown and continue rising nicely with a golden top.

4. Please understand that everyone's oven works differently. 
You should also check the temperature of your oven. 
if not, your cake won't rise as well. 

5. This dessert tastes best on the day it is made.

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