Monday 23 September 2013

Hokkaido Chiffon CupCake

 Assalamualaikum semua

Waaaaa...jangan mintak cupcake ni..
Akak sendiri pun dah hampir terlupa bila haribulan akak membuatnya..Tgk dlm file ada gambar hokkaido cc terus akak tergerak nak update lagi blog usang yg sudah sgt berdebu dan byk sawang ni..hihi

Ramai yang dah buatkan?.Akak je yang masih terkial2 nak menerai semua jenis masakan dan kek yang sudah byk ketinggalan..
Hokkaido chiffon cc ni mmg sedap.Gebu lagi teksturnya..tambahan lagi dgn rasa lemak inti kastad..wallah mmg ohsem rasanya.
Resepi dah lama akak simpan hasil skodeng dr dapur Ita dan Mas..TerimaKaseh pd empunya resepi dan jutaan terimakaseh kerana sudi berkongsi dgn kami semua .



Hokkaido Chiffon Cupcake
by
anymz mykitchen


Bahan 
4 biji kuning telur
30 gm gula caster
1 sudu kecil esen vanila
40 ml susu segar
40 ml minyak canola ~ minyak makan pun boleh
55 gm tepung cake
20 gm tepung kastard
1 sudu kecil baking powder
4 biji putih telur1/4 sudu kecil garam
80 gm gula caster

Cara
Panaskan oven pada suhu 170 
Sediakan 8 biji ramekins bersaiz besarAtau boleh juga guna mangkuk kertas cup cake yang kerasAtau boleh juga gunakan cawan muffin
Satukan tepung, tepung kastard dan baking powder.
 Kemudian di ayak 3 kali
Pukul kuning telur dan gula menggunakan whisk aje
Tambahkan vanila, susu dan minyak dan pukul rata.
Masukkan bahan yang telah di ayak tadi dan gaul rata
Dalam bekas lain ~ pastikan bekas berkeadaaan kering
Pukul putih telur dan garam hingga berbuih
Tambahkan 80 gm gula sedikit sedikit dan terus memukul dengan kelajuan tinggi hingga adunan kental dan kaku (soft peaks)
Ambil 1/3 adunan putih telur dan masukkan dalam adunan tepung.
Gaul rata dgn menggunakan kaedah kaup balik
Kemudian masukkan baki adunan dan gaul hingga sempurna dengan kaedah yang sama
Tuangkan adunan dalam ramekins atau cawan kertas anggaran 80% penuh
Hentakkan sedikit bekas ramekins utk mengurangkan gelembung udara pada kek
Masukkan dalam oven dan bakar selama 25-30 minit
Keluarkan dari oven bila kek masak
Hentakkan bekas remakins sekali lagi dan biarkan kek sejuk
Bila kek sudah sejuk, bolehlah paipkan filling kedalamnya dengan menggunakan pipping bag.



CREAM CUSTARD
by Honey

1 sudu besar tepung 
1 sudu besar tepung jagung 
4 sudu besar gula 
200ml (1 cup) susu segar 
1 biji telur (L size) 
1 sudu besar mentega 
1 sudu teh esen vanila - ita tambah

Masukkan tepung, tepung jagung dan gula  ke dalam mangkuk. 
Masukkan 1-2 sudu besar susu. Kacau rata jangan ada yang berketul2
Masukkan telur dan kacau lagi. 
Kemudian masukkan susu yang selebihnya dan kacau.
Wrapping mangkuk dan masukkan ke dalam microwave. Guna suhu yang tinggi. 
Masak sehingga pekat. 
Setiap 1 minit lebih bawa keluar dari microwave dan kacau.
Ulang sehingga pekat.
Bila dah siap, masukkan butter dan kacau rata. 

Adunan ini boleh juga di masak atas dapur dgn api yg sederhana.
Adunan hendaklah dikacau untuk mendapatkan cream custard yg licin.



9 comments:

Ita Rossi said...

kek ni sedap kan? tak perlu sedih2..saya juga masih belum mencuba membuatnya.

Ummi said...

Kak Nim....kita belum buat2 lg Hokkaido Chiffon Cake ni taaauu..apa kata, buat lgk dan hantar kat kita ni ha....hehe

Gee® said...

Hamboiii k.nym... laju update nampak...!! rajin nyaaa....

Mas said...

baru nak ngendeng...
dah lama abiss lak...
balik la makan nasi ngan tempoyak daun kayu kak anim tu....terbaekkk

Sweet red cherry said...

salam kak..

memang best bila dapat makan Hokkaido chiffon ni..lembut..

tun_telani said...

nyummmm!!! mmg gebu dan sedap!

Najieza said...

Salam kak..kej ni mmg sedapp..dh pernh makan tp x pernh buat lg..bila tgk resepi akaj tu rs cm bleh buat je..sy nk mtk resepi ni ye..mood tgh rajin nk mem'baking' ni... :)

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