Hokkaido chiffon cupcake (cooked dough) with Gula Melaka Swiss Meringue Buttercream 北海道戚风杯子蛋糕 (烫面)-椰糖瑞士奶油霜（中英食谱教程）

I love Hokkaido chiffon cupcakes and have baked it many times and even tried it in pumpkin flavour which you can find the recipe here. This is my second time using cooked dough method* and I simply love the result of a softer and delicate cake texture. It is my first time making Swiss Meringue buttercream and in Gula Melaka flavour. It is so fragrant and delicious that my little boy licked up everything that was left over on the whisk and bowl...lol! 

*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. 

好喜欢吃北海道戚风杯子蛋糕，做过好几次包括南瓜口味的。(有兴趣可以按“这”看食谱) 这是我第二次用烫面做法*来做这款人人爱的小蛋糕。质感比直接做法更柔软更细腻！ 这是我第一次尝试做瑞士蛋白奶油霜而且是椰糖口味的，味道好香也特别好吃到家里的小朋友把搅拌器与钢盆剩下的奶油霜全部舔光光呢。。。呵呵！



* 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。



Hokkaido Chiffon Cupcake with Gula Melaka Swiss Meringue Buttercream 
北海道戚风杯子蛋糕 - 椰糖瑞士奶油霜

Hokkaido Chiffon Cupcake 
北海道戚风杯子蛋糕
（中文谱取之这里，English recipe translated by Baking Taitai)

Ingredients食材:   
A
Milk 牛奶 80g
Vegetable Oil 植物油 60g
Caster sugar 细砂糖 20g
Pure vanilla extract 纯香草精 1 tsp

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

C
5 Egg yolk 蛋黄 5粒

D
5 Egg white 蛋白 5粒
Caster sugar 细砂糖 60g
Cream of tartar 塔塔粉 3g（can replaced with lemon juice 可用柠檬汁取代 - 1 tsp）

Methods 做法：
1. Cook the A ingredients 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.
1。将A食材煮至热（不需要滚），熄火。再加入低筋面粉拌匀，然后加入蛋黄，一边搅拌一边加入，拌匀待用。

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

2。把蛋白打至发泡加入半份白糖和塔塔粉，继续打至湿性发泡再加入剩余白糖，继续打至硬性发泡即可。

3. 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 . 

3。蛋白霜分三次加入蛋黄糊里，每次轻轻搅拌均匀后再加入。

4. 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. )
4。把面糊舀入杯里9分满。（蛋糕进烤箱之前轻震几下，让表面平。）

5. 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 150 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.)
5。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150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。 ) 

Gula Melaka Swiss Meringue Buttercream 
椰糖瑞士蛋白奶油霜
(english recipe adapted and modified from here, 中文食谱由Baking Taitai翻译)

Ingredients 食材：
Gula melaka, crushed 碎椰糖 80g

Water 水 2 tbsp/ 30g 

3 Egg whites, large 大粒蛋白 3颗

Brown sugar 黑糖 30g 

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)

pinch of salt 盐少许

Methods 做法：

1. Melt gula melaka together with water over medium low heat. Stir until all the sugar has melted. Continue heating up the syrup for 3-4 minutes. Remove from heat, set aside to cool completely to room temperature. (It will thicken as it cools, thin with a bit of water if it becomes too thick before using.)

1. 椰糖和水用中火煮至溶化，继续煮3~4分钟再熄火。放一边待凉。（椰糖浆冷却后会变稠，如果使用时太浓稠的话，可以拌入一点水变稀）

2. Combine egg whites, sugar and salt 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，糖和盐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。（注: 钢盆不可以动到底锅的水, 搅拌时间大约1〜2分钟，蛋白不要搅拌煮过头哦！）

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.

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。

4. 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. With the mixer running, add in the gula melaka caramel, one teaspoon at a time, beating until well combined between each addition. 

4。把速度降低到中速，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。搅拌器操作时，加入椰糖浆，一次加入一小勺，搅打均匀再加入，直到完全混合均匀。

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。  

yummy! 

You may be interested in this recipe: 

您或许对这食谱有兴趣：

Click 'here' for the Fresh Blueberry Hokkaido Chiffon Cupcake recipe. 

点击‘这’看蓝莓口味北海道戚风杯子蛋糕的食谱和做法。

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.

This post is linked to "Bake-Along #84 - Theme: Hokkaido Chiffon Cupcakes" 

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! 

谢谢您的拜访，下次再见！

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.”

编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱，请提供在这的相关链接，谢谢。"

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