Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cheesy hokkaido cupcakes. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Cheesy Hokkaido cupcakes is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Cheesy Hokkaido cupcakes is something which I have loved my whole life. They are nice and they look fantastic.
Mix corn oil and milk together in a mixing bowl, place it over a double boiler, stir and warm the mixture (You can use microwave oven to warm it). 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.
To begin with this particular recipe, we have to first prepare a few components. You can cook cheesy hokkaido cupcakes using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Cheesy Hokkaido cupcakes:
- Take 45 g corn oil or vegetable oil
- Prepare 80 g fresh milk
- Make ready 4 egg yolks (65g *4)
- Make ready 90 g cake flour
- Take 4 egg white (65g *4)
- Make ready 75 g caster sugar
- Prepare 1/4 tsp cream of tartar (COT)
- Make ready 3 slices Cheddar cheese, equal divide each slice to 4 pieces
- Get 30 g parmesan cheese powder
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. It was so popular few years ago. Tap the cupcake liners to remove air bubbles, then sprinkle some parmesan cheese powder on top. See great recipes for Cheesy Hokkaido cupcakes, TOKYO BANANA CUPCAKES too!
Steps to make Cheesy Hokkaido cupcakes:
- Mix corn oil and milk together in a mixing bowl, place it over a double boiler, stir and warm the mixture (You can use microwave oven to warm it). 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.
- In a large mixing bowl, beat egg white with COT until foamy, gradually add in sugar(3 batches), and continue to beat till the meringue reaches firm peak stage.
- Scoop about 1/3 of the meringue into the yolk batter at (1). Fold to mix. Pour the yolk batter back to the remaining meringue and fold to mix into a smooth batter.
- 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.
- Bake in preheat oven at 125C for 30mins then increase to 150C for 15mins. Every oven is difference, please adjust accordingly.
- Remove cupcakes from oven, lightly knock the cupcakes on table top and set aside to cool completely.
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. A toothpick inserted into a couple of cupcakes should come out clean or with minimal dry crumbs. Set on a wire rack to cool completely.
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