Hokkaido Chiffon Cupcakes - by Angeline Wong

Hokkaido Chiffon Cupcakes - 8 Aug 2014
Happy National Day.....
Finished baking at 2am......
Start dusting icing sugar packing at 7am
Now on the way to work......
Is my 1st try on this.......
What you need

ingredient:
3 egg yolks
20g sugar
35g corn oil
60g milk
70g cake flour
3 egg whites
25g sugar
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.
Last but not least dust the icing sugar on top
I learnt frm the link below
http://nasilemaklover.blogspot.sg/2012/04/hokkaido-chiffon-cupcakes.html?m=1

Fiona Lau

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