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Tuesday, June 10, 2014

Hokkaido Cupcakes (Original)

I'm supposed to blog this yesterday but I was too busy with my work and Father's Day cake. So, yeah - here it is - Hokkaido Cupcakes. The light and puffy cake with soft cream inside and fresh fruits on top. I innovated mine with some almond nibs added on top. I have excess of them.

Hokkaido Cupcakes 
Adapted recipe taken originally from Eva Yu and steps referred to Hs Hs Vi  
This recipe yields 8 cupcakes 

I have my coconut Ferero on top - that's bookmarked, mine. =P 

4 egg yolks
1/2 teaspoon of Vanilla extract 
25g sugar 
40g full cream milk 
70g low protein flour (cake flour)
20g Canola cooking oil 

4 egg whites 
1/4 teaspoon of cream of tartar 
50g sugar 

(C) - Filing 
Topping cream 

(D) - Decoration 
Fresh fruits 
Almond nibs 

Hokkaido paper baking cups - Expensive =( but comes with quality and beauty
Weighing scale 
Piping bag 
Mixing bowls 
Non-usable pan + bowl (for double boiling) 
Electric whisk 
Hand whisk 

  1. Preparing egg yolk mixture: By using double boiling method, melt all ingredients (A) except cake flour. 
  2. Remove from heat and let it cool a while in room temperature. Add in cake flour and mix well. The egg yolk mixture should be smooth and not starchy
  3. Preparing egg white mixture: By using an electric mixer, whisk the egg whites until huge bubbles are formed. 
  4. Add in cream of tartar and continue whisking. 
  5. Add in 1/3 of sugar at a time into the egg white mixture and continue beating. 
  6. Stop whisking when your egg white mixture reaches stiff peak stage.
  7. Preparing the batter: Mix 1/3 of egg white mixture into the egg yolk mixture using spatula with folding method. 
  8. Add another 1/3 of egg white mixture into the egg yolk mixture and fold gently. 
  9. Add everything to the remaining egg white mixture and fold gently.
  10. Preheat oven at 110 degrees Celsius.  
  11. Filling up the cups: Get batter into a piping bag. 
  12. Pipe out the batter into each cup until it reaches 9/10 full of the cup. 
  13. Knock the cups filled with batter a few times on the table to get rid of air bubble and uneven surface. 
  14. Baking the cakes: Bake using up and bottom fire. Put a tray of water underneath the baking tray. Bake at 120 degrees Celsius for 15 minutes. Continue baking another 15 minutes at 130 degree Celsius. Continue baking another 15 minutes at 140 degree Celsius. Continue baking 10 minutes at 150 degree Celsius. Using only the top fire, bake another 5 minutes at 160 degree Celsius. 
  15. Remove cakes from the oven and let them cool down to room temperature without the fan. 
  16. Putting in filing: Whip topping cream. 
  17. Poke a small hole in the middle of each cupcake using a chopstick. 
  18. Pipe in the topping cream through the hole. Leave some cream on top of the cake surface.
  19. Decorating the cake: Put some fresh fruit on the cream. 
  20. Sprinkle almond nibs. 
  21. Chilling in the fridge: Chill in the fridge for about 2 hours before serving. 

  • This type of baking method requires different temperature and time settings. It's to ensure that the cake is properly baked slowly and reduce its tendency to shrink. Regulate and monitor your cakes if you are not familiar with your oven temperature settings. Make sure the top surface of the cake is dry. One of the biggest reasons that cause this cake to shrink and collapse is the present of water in the cake. Make sure your cake is really baked dry enough before you get them out from the oven. 
  • Do not allow yours cake to cool down by switching on high fan. Just let them cool down slowly in room temperature will do. I guess this is to prevent the cakes from having sudden temperature change which cause it to shrink. 
  • Remember to fold in the egg yolk and egg whites properly to ensure your cake is really soft and fluffy at the end. 
  • Using a piping bag to fill up the cups with batter is to ensure that batter doesn't touch other parts of the paper cup. Its main purpose is to get everything poured over neatly. 
  • Use double cooling method method when you're whisking your topping cream. 
  • Start piping cream only after your cake has completely cooled down.
  • Just if you are curious - I'm using B sized eggs. Most recipes call for A sized eggs. My house only has B sized eggs all these while.  

Here's some photos - 

The process of preparing egg yolk mixture. 

The process of preparing egg white mixture. 

The process of preparing batter.

This is how the batter should look like. 
With some gas inside, it looks like bubbles. 

Get everything filled up in the piping bag - 
I didn't put nozzle. 
All I want is just to pipe into the paper container neatly.

9/10 full 
For 4 eggs, I can only make 8 cups. 
That's cuz I put a lot of batter - outside sell mia all put little bit. 

I hope that you could see this clearly. 

Ta-dah after decorating them. 
It's supposed to look like some kind of bug/butterfly on top.

I am very satisfied with the product this time. 
After putting them in the fridge for 2 days, they still taste soft and yummy. 
I didn't even cover them up. 

The cake is really delicate and soft. 
Don't think that the crust on top is hard - 
It is not at all when you bite it. 
This desert is really amazing. 
By the way, do you know that the Hokkaido cupcakes are sold at a crazy price outside?
And yet, they don't look and taste as good as DIY homemade. 


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