Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, cheesy hokkaido cupcakes. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Hokkaido Chiffon Cupcakes with Whipped Cream Filling. A blog by an Asian stay-at-home mum sharing recipes, travel experiences and thoughts. Moist and fluffy cupcakes with custard whipped cream filling.
Cheesy Hokkaido cupcakes is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Cheesy Hokkaido cupcakes is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook cheesy hokkaido cupcakes using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Cheesy Hokkaido cupcakes:
- Make ready 45 g corn oil or vegetable oil
- Make ready 80 g fresh milk
- Prepare 4 egg yolks (65g *4)
- Prepare 90 g cake flour
- Prepare 4 egg white (65g *4)
- Take 75 g caster sugar
- Get 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
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Steps 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.
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So that is going to wrap this up with this special food cheesy hokkaido cupcakes recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
