Friday 14 August 2015

Blueberry Hokkaido Chiffon Cupcake (cooked dough) with Blueberry Swiss Meringue Buttercream 蓝莓北海道戚风杯子蛋糕 (烫面)- 蓝莓瑞士奶油霜(中英食谱教程)

My second attempt using the cooked dough method to bake the Hokkaido chiffon cupcake and first attempt to whip up Swiss meringue buttercream (SMBC) and in Gula Melaka flavour last week was super well received. Many of my readers have tried and given big thumbs up for both cupcake and SMBC recipes. I have fallen in love with this cooked dough method* cupcake which yields softer and delicate cake texture and also fallen in love with the Swiss Meringue Buttercream which is very stable and can be left in the room temperature for many hours and still hold its shape without melting away. 

*Cooked dough meaning 烫面 in Chinese. The flour used in the chiffon cake recipe is cooked in warm oil before mixing with the meringue prior to baking as it will yield a softer and delicate cake texture. 


* 烫面解释 (来自君之) :烫面戚风,最关键的是“烫面”的过程,所谓“烫面”,从名字上理解,就是被烫过的面粉。最简单的解释是,面粉里的淀粉和蛋白质,在高温下改变性质后,产生很好的增稠力。也因为有烫面的存在,我们能够在戚风的配方里加入更多的液体,使我们做出的戚风在原本就细腻柔软的基础上更进一层楼,变得更柔更软更可口了。将面粉“烫”熟,使面粉内的淀粉发生糊化,进而吸收更多的水分。不过面粉不能直接用煮开的液体来烫,那样温度太高面粉会过度熟化,只需将液体煮热就可以。

My kids love this Hokkaido chiffon cupcake so much that they asked me to bake it again. As I have a few boxes of fresh blueberries in my fridge, hence the decision to modify my earlier recipe to make this Blueberry Hokkaido Chiffon cupcakes and Blueberry Swiss Meringue Buttercream. It is so scrumptious that I had 3 servings at one go! My kids couldn't stop eating at one too! 


Source from Internet 来自网络

Source from Internet 来自网络

Blueberry Hokkaido Chiffon Cupcake 
(modified from my Hokkaido Chiffon Cupcake recipe) 


Fresh blueberry 新鲜蓝莓 100g
Fresh milk 鲜奶 20g
Vegetable Oil 植物油 30g

Brown sugar 黑糖 30g

Cake flour 低筋面粉 100g  (I used premium Blue Jacket cake flour ,用优质水手牌蛋糕粉

Egg yolk 蛋黄 5粒

Egg white 蛋白 5粒

Caster sugar 细砂糖 50g
Lemon juice 柠檬汁 1 tsp 

Methods 做法:

1. Puree the blueberries. Set aside. 


2. Cook the A ingredients (blueberry puree, milk, oil, sugar) till hot (need not boil), off the fire. Then add in the flour and mix well. Followed by egg yolks, mixing and adding simultaneously till everything is well mixed. Set aside.


3. Beat the egg whites till foaming stage, add in lemon juice and half portion of sugar, continue to beat till soft peaks then add in the remaining sugar and continue to beat until stiff peak. 


4. Add the meringue into the egg yolk batter 1/3 at a time, each time gently mixed well before adding the next until everything is well combined . 


5. Scoop the batter into the cupcake cases about 90% full.   (Drop the tray of cupcakes on the table top a few times to smoothen out the surface before putting it into the oven. )


6. Bake in a preheated oven at 115 degree Celcius for 15 minutes, increase the temperature to 125 degree Celcius, bake for another 15 minutes then increase the temperature to 145 degree Celcius and bake for a final 10 minutes. (After baked, remove from the oven, drop the tray of cupcakes a few times on the table top to remove air bubbles and prevent shrinking.)

6。放入预热烤箱以115摄氏度烤15分钟,调高到125摄氏度,继续烤15分钟后,最后调高到145摄氏度再继续烤10分钟。(烤好了,出炉后也轻震几下,让空气出来就不会收缩。 ) 

Blueberry Swiss Meringue Buttercream 
(english recipe adapted and modified from here, 中文食谱由Baking Taitai翻译)

Ingredients 食材:

Fresh blueberry 新鲜蓝莓 125g
Egg whites, large 大粒蛋白 3颗
Caster sugar 细砂糖 60g 
Unsalted butter, room temperature 无盐牛油,室温 150g (butter must not be too soft, it is ready for use when you can make a slight impression with your finger 奶油不能回溫到太軟, 用手指按压有微微的痕迹就可以了)

Methods 做法:
1. Puree the blueberries. Set aside. 


2. Combine egg whites and sugar in a heatproof bowl over a pot of simmering water. Whisk frequently, keeping it over the heat, until you can't feel any of the sugar granules when you rub the mixture between your fingers. (note: the bowl must not touch the simmering water below, it only takes 1~2 mins to beat and dissolve the sugar, do not overcook the egg whites!) 

2。蛋白和糖放进一个耐热的钢盆,隔水放在温和沸腾的锅里慢慢搅拌直到你用手指磨擦混合物时,感觉没有颗粒,糖完全溶化。: 钢盆不可以动到底锅的水, 搅拌时间大约1〜2分钟,蛋白不要搅拌过头哦!)

3. Transfer the hot mixture to a mixer and whisk on medium high for about 5 minutes, until stiff peaks have formed and the mixture has cooled to room temperature. Turn the speed down to medium and start adding small chunks of butter, checking that it has incorporated before adding more. Keep beating for about 5 minutes until the mixture has comes together.

3。趁热将混合物转移到搅拌器用中高速搅打约5分钟,直到硬性发泡,温度也降低到室温。速度降低到中速,一点一点地加入切小的牛油块,一面加入一面确保已混合均匀再加入其余。 搅拌约5分钟直到混合均匀。

4. Add in the blueberry puree, beat till well combined. 

5. Transfer to piping bag and pipe into the center of the cupcake. Chilled it in the fridge before consumption. 
5。 把打发的椰糖瑞士蛋白奶油霜放入挤花袋,将裱花嘴插入蛋糕中间,在内部挤入奶油陷。再把杯子蛋糕放进冰箱冷藏,冷却后就可享用了。

Super delicious that you can't stop at one! 

You may be interested in these recipes: 

Click 'here' for the original flavour Hokkaido Chiffon Cupcake recipe. 

Click 'here' for the Blueberry Chiffon Cake recipe. 


Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates.

Hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Frozen Wings.

It is also linked to Little Thumbs Up Event : August - Brown Sugar and Molasses organized by Zoe from Bake for Happy Kids and Doreen from my little favourite DIY and hosted by Jess from Bakericious.

Thanks for dropping by. See you again! 


The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

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Karen Luvswesavory said...

Hi Cheryl
These Blueberry Hokkaido loaded with blueberry SMBC are super delish, simply can't stop at 1 or 2 cupcakes !

lena said...

thx for sharing another smbc flavour with us, it gives a nice colour too:)

Zoe said...

Wow Cheryl! Your blueberry HCC is filled with so much hor liao!!! No wonder you can't stop at one :p

Bakericious said...

Cheryl, cream 多多. I like :D

kitchen flavours said...

Hi Cheryl,
Another lovely chiffon cupcakes from you! Looks yummy with the blueberries! I must try this cooked dough method one of these days!