Tuesday, June 13, 2017

Cheesy Hokkaido Cupcakes 芝士北海道牛奶蛋糕

I couldn't recall when was my last bake of Hokkaido cupcakes. It was so popular few years ago. Recently another cake from Taiwan so called Taiwanese old fashioned cheesy sponge cake台湾古早味芝士蛋糕  also very popular until i also joined the long Q to buy one to try it. After tasted it, i would said this cake is not deserve for the long Q. No doubt it has nice egg aroma but the taste was quite plain, and it was deflate more than half the original height after few hrs. Anyway, i got the idea of how they adding cheese into the cake and turned this idea into this Cheesy Hokkaido cupcakes.





But i can't follow the old recipe which will crack on top. I need to have a smooth top and minimum shrinkage to have nice top with baked cheese. Then i recall Mui Mui did her hokkaido cupcakes using warm oil and milk method can have this good result.  But i am not sure is this warm oil and milk really minimize the shrinkage . But one thing i learnt , to minimize shrinkage you have to bake it at low heat (last time i used 140C but with my new oven now i have to use 125C ) then only increase the high heat. So every oven is difference, please adjust the baking temp accordingly in this recipe.


I still use back my Hokkaido recipe and just change to warm oil and  milk method.




This cake taste has sweetness and salty from cheese, quite a nice combo!


Cheesy Hokkaido Cupcakes 芝士北海道牛奶蛋糕
*makes 12 cupcakes

45g corn oil or vegetable oil
80g fresh milk
4 egg yolks , A size or large
90g cake flour


4 egg whites, A size or lage
75g caster sugar
1/4tsp cream of tartar

3 slices of Cheddar cheese, equal divide each slice to 4 pieces
10g parmesan cheese powder

Method
1. Mix corn oil and milk together in a mixing bowl, place it over a double boiler, stir and warm the mixture ( I use microwave oven to warm it ).
 2. Add in egg yolk into milk and oil mixture, one at a time, stir well. Sift in cake flour, stir to mix the mixture till smooth and no lumps.
3. Using an hand electronic mixer, add cream of tarter with egg white, beat egg white until foamy, gradually add in sugar( 3 batches), and continue beat till stiff peak form.
4. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
5. Fold in the balance egg white with a spatula till well combine.
6. Scoop batter into paper liners to about ½ full, place a piece of cheddar cheese on top, then fill batter until almost full. Tap the cupcake lines to remove air bubbles, then sprinkle some parmesan cheese powder on top.
7. Bake in preheat oven at 125C for 30mins then increase to 150C for 15mins.Every oven is difference, please adjust accordingly.
8. Remove cupcakes from oven, lightly knock the cupcakes on table top and set aside to cool completely.


Recipe by Sonia a.k.a Nasi Lemak Lover

8 comments:

joceline lyn said...

蛋糕内有乾坤!嘻嘻嘻 。。

Veronica Ng said...

A surprise slice of cheese within the cake! Very nice!

said...

The cake tastes sweet salty from cheese. This is quite a perfect combination which is preferred by most of the people.

Pearly Ng said...

Hi! Did you bake in the middle rack or bottom rack? Thanks!

Rachel Yee said...

Beautiful

Grace said...

Hi Sonia,

Looks v soft n yummy!

How big a pan is good if I m to bake 1 instead of small cupcake? Thanks!

Winnie said...

I tried this. Bake at 140 after 20 mins it starts to crack so I reduced to 130 continue to bake another 10mins then bake @ 150 for 7 mins. After cool down the top appear a bit sticky top? Is it under bake? Which part should I extend?

Thanks in advance

Sonia ~ Nasi Lemak Lover said...

Pearly Ng, i bake 2nd rack from bottom (Total i have 5 racks)

Grace, you can try bake in a 7" cake pan

Winnie, i also encountered sticky top, i guess it was due to the moisture from the cheese toppings. Maybe you can just bake top heat for couple few minutes more next time.

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