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。
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