Kek Cawan Hokkaido | Hokkaido Cupcakes

Resepi kali ini ialah kek cawan Hokkaido yang lembut, gebu dengan inti krim kastad yang manis berkrim. Kek cawan Hokkaido sebenarnya ialah kek chiffon yang dibakar dalam kertas cawan, tetapi kali ini saya menggunakan teknik ala kek kastella yang menggunakan susu dan minyak yang suam. Permukaan kek tidak merekah dan bahagian tengahnya tidak tenggelam setelah dibakar. Kek cawan ini sedap dinikmati sejuk kerana krim kastadnya tidak lembik. Sesuai dijadikan sajian minum petang atau jamuan.
Selamat mencuba!

Jumlah Hidangan : 11 biji kek cawan

❤️KRIM KASTAD :
1 biji telur gred A/B
50 gram gula pasir halus/ gula kastor | 1/4 cawan
8 gram tepung kastad | 1 sudu besar
8 gram tepung gandum | 1 sudu besar
180 ml susu penuh krim/ susu segar | 3/4 cawan
1/8 sudu teh garam
1/2 sudu teh esen vanila
15 gram mentega bergaram | 1 sudu besar

80 ml krim putar tenusu/ bukan tenusu ( sejuk) | 1/3 cawan

❤️KEK CAWAN :
60 ml susu segar/ susu penuh krim | 1/4 cawan
60 ml minyak jagung | 1/4 cawan
85 gram tepung gandum/ tepung kek | 2/3 cawan
14 gram tepung jagung | 2 sudu besar
2 gram baking powder | 1 sudu teh
1/4 sudu teh garam
4 biji kuning telur gred A (suhu bilik) | 79 gram
1 sudu teh esen vanila

4 biji putih telur gred A (suhu bilik) | 126 gram
1/2 sudu teh cream of tartar / jus lemon
65 gram gula pasir halus / gula kastor | 1/3 cawan


SUHU MEMBAKAR :
150℃ | 302℉ selama 28 minit pada rak kedua bawah, api atas bawah.
Kemudian, bakar suhu 170℃ | 338℉ selama 7 minit pada rak tengah, api atas bawah.
Ketuhar dipanaskan selama 15 minit.

❤️HIASAN :
Gula icing
Strawberi secukupnya
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[ENGLISH]
This time we made delicious, soft and fluffy Hokkaido cupcakes with sweet and creamy custard cream. For those who are curious, Hokkaido cupcakes are actually chiffon cake baked in paper cups. In this recipe, we used the method of making castella cake, where the milk and oil is heated first until warm. This cake has smooth surface with no sinking in the middle after baked. It's delicious to be enjoyed chilled as the custard cream is firm. Make this cupcakes for your tea time snack or to be served to your guests.
Happy baking!

Yield : 11 cupcakes

❤️CUSTARD CREAM :
1 large/medium egg
50 grams fine sugar / caster sugar | 1/4 cup
8 grams custard powder | 1 tbsp
8 grams all purpose flour | 1 tbsp
180 ml full cream / fresh milk | 3/4 cup
1/8 tsp salt
1/2 tsp vanilla essence
15 grams salted butter | 1 tbsp

80 ml dairy/ non- dairy whipping cream | 1/3 cup (chilled)

❤️CUPCAKES :
60 ml fresh/ full cream milk | 1/4 cup
60 ml corn oil | 1/4 cup
85 grams all purpose flour / cake flour | 2/3 cup
14 grams corn flour | 2 tbsp
2 grams baking powder | 1 tsp
1/4 tsp salt
4 large yolks (room temp) | 79 grams
1 tsp vanilla essence

4 large egg whites (room temp) | 126 grams
1/2 tsp cream of tartar/lemon juice
65 grams fine sugar/caster sugar | 1/3 cup

BAKING TEMPERATURE :
150℃ | 302℉ for 28 minutes at second bottom rack, top & bottom heat mode.
Then, bake at 170℃ | 338℉ for 7 minutes at middle rack, top & bottom heat mode.
Oven is preheated for 15 minutes

❤️DECORATION :
Powdered sugar
Strawberries
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