Ingredients:
6g glucose
100g eggs
40g castor sugar
40g cake flour
30g coconut oil
10g pandan juice
1/16 tsp salt
Directions/Instructions:
- Measure & prepare ingredients as detailed above. Preheat oven to 190 deg. C.
- Whisk glucose, eggs & sugar till ribbon stage; ie. when the whisk is lifted, "ribbon" falls from the whisk smoothly & sits on top of the mixture without sinking.
- Sieve half of the cake flour into the egg mixture, moving the sieve around the bowl so that flour isn't clumped in one area. Gently stir just top part of eggs with whisk till don't see any flour. Sieve the remaining half of the flour as before. Repeat gently mixing.
- Stir pandan juice & coconut oil till well mixed. Gently drizzle mixture around the bowl. Mix with whisk till oil dissolve, again stirring just top part of the batter. Fold using a spatula till just evenly mixed.
- Divide batter equally between Hokkaido cupcake mold (abt 40g ea). Place cupcakes on the baking tray spaced apart.
- Bake cupcakes at bottom of oven till batter domes & does not move when the baking tray is gently shaken (abt 8 mins.) Gently move the tray to the upper-middle shelf. Bake till golden brown & slightly springy when pressed lightly for about 5 mins. Rotate cupcakes as necessary during baking so that batter rises & browns evenly.
- Remove cupcakes to wire rack. Leave to cool down completely or serve warm.
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