This was one of the weekends where Mister is the superstar in the kitchen. Did I ever mentioned that he can cook and bake? And some of you may remember the times where he “rescued” my dish. After taking some baking lessons from @eatnik (Anna) which she baked a batch of Hokkaido chiffon on my request, I decided that I will like Mister to do the same. Just because I really love chiffon. It is light, fluffy and deliciously awesome! Yet again, I was the spectator that did the occasional whipping and in this case, I made the filling and licked the spatula.
Recipe taken from My Story
- 100g egg yolks (2 egg yolks)
- 1/4 tsp of salt
- 40g sunflower seed oil
- 40g milk
- vanilla essence
- 50g low protein flour
- 1/4 tsp of baking powder
- 2tsp of matcha powder
- 210g egg whites (4 egg whites)
- 1/4 tsp cream of tartar
- 105g castor sugar
- 200g whipping cream
- 30g icing sugar (add more if you like it sweeter)
- Add a little milk if it too thick
- Preheat the oven at 170 degree
- Mix egg yolk with salt. Add in oil and milk and mix well
- Sieve flour and baking powder into the egg yolk mixture. Add in vanilla essence as well
- Whisk egg whites with cream of tartar until foamy and then ad in sugar and whisk until stiff
- Fold in half of the egg whites into the mixture and mix well. Then add in the other half and mix them evenly
- Fill the mixture into the cups and Bake at 170 degree for 15 minutes. Leave cool
- Whip up the whipping cream with sugar
- Pump the custard cream into the chiffon
Don’t worry that it deflats after it comes out of the oven. It should look like this. And also use the sturdier cupcake wrappers to hold in the mixture. These brown ones that Anna bought were awesome!
After piping the cream, it looks like this. A little obscene and some say it looks like nipples…. hmmm Well, it tastes delicious!
I will bake the next batch myself. But thanks to Anna and Mister, I had to go through 2 batches of Hokkaido Chiffon. Nothing to complain about except for expanding waistline. Maybe next time, I will try a panda version or chocolate? What do you think? What flavoured chiffon should I go for next?