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.
上星期做的北海道戚風杯子蛋糕加椰糖瑞士奶油霜非常受欢迎，许多读者尝试了都给好评！喜欢用烫面法*，因为做出来的蛋糕质感超柔软又细腻。喜欢这款瑞士蛋白奶油霜，因为不容易融化，容易造型，外形比较美观，可塑性强。
* 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! 两天前，家里的小朋友吵着我再做这款蛋糕，刚好冰箱里有几盒新鲜蓝莓，就尝试做蓝莓口味的。也做了蓝莓瑞士奶油霜来搭配，真的是太好吃了！我一口气吃下了三个呢！
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