HOKKAIDO CAKE / KEK CHIFFON HOKKAIDO

You don't have to be in Hokkaido to have a taste of this cake. Honestly don't ask me as how it got it's name, this is simply a mini chiffon cake filled with custard. It's absolutely delicious...soft...silky and awesome. I have illustrated a step by step process which will assist. Try this cake which was once very popular in Taiwan,

Hokkaido Cake - Adapted by Jimmy Ang

For The Custard Fillings

For the Hokkaido Cake

500 ml fresh milk

100 g sugar

4 nos orange zest

4 nos egg yolk

60 g custard powder

30 g butter

10 g gelatine

80 ml water

100 ml whip cream

1/2 tsp vanilla essence

Boil  milk, orange zest and vanilla

Mix together egg yolk,sugar and custard

Then add mixture into boiled milk and keep stirring until a thick cream add in gelatine and butter. Mix well

Pour out to cool. Cover with plastic sheet and keep in the fridge for 40 minutes

Whist cool custard until smooth then fold in whip cream until well combine

For the Cake

6o g melted butter

80 g plain flour

100 ml fresh milk

1 nos egg

5 nos egg yolk

5 nos egg white

90 g caster sugar

1/4 tsp salts

Melt butter with fresh milk, then fold in flour. Mix well then fold in whole eggs and egg yolk. Mix till smooth paste set aside

Whisk egg white with salt and 30 g of sugar until soft and peak. Then add in the rest of the sugar

Slowly fold in a bit of egg white into yolk mixture. Then pour over to white mixture and mix well

Bake at 170 for 20 -30 minutes

Allow to cool and later pipe in the filling

Kita tidak perlu ke Hokkaido untuk mendapatkan cake ini. Kek ini seketika dahulu cukup popular di Tawan. Bagaimana ianya dinamakan Hokkaido...jangan tanya saya...saya memang tidak tahu menahu...tetapi sejak dikenalkan oleh kawan saya...saya berusaha mencari resipinya. Resipi dari Chef jimmy Ang ini memang enak banget. Untuk membuatnya anda perlu melalui dua proses, satu keknya dan satu lagi inti. Cara membuat mudahnya...seakan kita membuat pastry coux. cantik diletak dalam acuan kecil dan sesuai buat sajian petang.

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