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Chiew See
@autumn.kitchen

535,483 followers

Chiffon Cup Cake To me a perfect chiffon cupcake must be good to eat and aesthetically beautiful. Here are some of my tweaks to achieve both parameters. ☑️ Poreless and smooth surface/crust If the cup cakes are eaten plain without frosting, having smooth crust will definitely enhance the appearance - Bake with low temp to prevent the crust cracking. Then follow with high temp at the last few minutes to tan the top -beat meringue to firm peak. Do not over beat to prevent cracking -cook dough method yields a shinier crust ☑️ Light and airy crumb - chiffon cup cake recipe which uses separate egg method yields a lighter crumb, just like how light chiffon cake is ☑️ Finer crumb - The way how we beat up the meringue will determine the final crumb texture. Start beating meringue on high speed. Right before finishing beating, turn the mixer to lower speed for 30-60s to fine tune the crumb. -when mixing the batter, first loosen the yolk batter by folding 1/3 of the meringue into the yolk batter. It does not need to be completely mixed well. Then pour the yolk batter into the remaining meringue and fold with quick, light strokes. This helps in retaining the airy texture without deflating. ☑️ Moist texture - use cooked dough method to give a more moist crumb 🔺Recipe🔺 Yolk batter 3 egg yolks 40g milk 30g oil (corn oil) 50g low protein flour (cake flour) Vanilla essence (optional) Meringue 3 egg whites 40g sugar 4g lemon juice Method ➡️ sieve the flour ➡️ heat the oil in microwave for about 50-60s (approx 65-70C) ➡️ add the oil to the flour and mix into paste ➡️ add the milk and yolks, mix well ➡️ beat egg whites and lemon juice with high speed ➡️ add 1/3 sugar when big bubbles seen ➡️ continue beating and add 1/3 sugar when meringue form finer bubbles ➡️ add last 1/3 sugar when meringue shows some line while beating ➡️ beat meringue to firm/medium peak ➡️ fold 1/3 of meringue to the yolk batter ➡️ pour back the batter to the balance meringue and fold well ➡️ pipe into 12 paper cups ➡️ bake at 125C for 30mins, 150C 10mins, 170C 5-8mins or until it is tanned. #cupcake #softcake #cake #fluffycake #杯子蛋糕 #spongecake #cupcakesofinstagram #cupcakestyles