Chocolate Chiffon Cupcakes (2) 朱古力戚風杯子蛋糕(2)

This is my newest to-go cupcake recipe. The previous one that I love to use involves the tang mian method (read my post, Vanilla Chiffon Cupcakes (Tang Mian Method) with Meringue Buttercream, for more details). I was getting lazy so I tried taking a shortcut by ditching this method and found that the result was equally good. When preparing the yolk batter, the order of the ingredients being added is a bit different. Some people refer to this as the “delayed egg method”. As its name suggests, the egg yolk is reserved to be added in the last mixing stage, resulting in a yolk batter that is very shiny and slimy and the texture is very different from the yolk batter prepared by the traditional method in which flour is incorporated during the last mixing stage. Both Tang mian and delayed egg methods result in cupcakes that are soft and with an almost poreless interior. I like it a lot better than the ones prepared by the traditional method.

I got complaints feedback that my cupcakes were too airy so I’ve increased the amount of flour recently for a firmer texture. I’ve been asked a lot about the shrinkage problem during the cooling time. To prevent the cupcakes from shrinking, I used to put the muffin pan on a cookie sheet to minimize the heat source from the bottom for a slow and steady rise. I would also bake at a relatively low temperature with a cup of hot water to compensate for the moisture loss. You could read how I tackled this shrinkage problem in my older blog post, Chocolate Chiffon Cupcakes, that I wrote in 2019. Recently I’ve discovered another much better way. I got this idea from spraying water on bread dough for bread making. Now I would spray the cupcake surface with a light mist of water after 10 minutes of baking (you will need to make sure you don’t spray too close as this will break the cupcake skin surface, resulting in little crater-like circles). I found that my cupcakes are less likely to crack on top and shrink after cooling. The cupcake surface also looks glossier, and most important of all, the surface won’t become sticky the next day! I have also tried spritzing twice at the 10 and 20 minutes of baking to see the difference. Somehow the skin of the cupcake was much harder. My guess was that by opening and closing the oven door constantly, the internal temperature has dropped drastically so the oven needs to heat up again to maintain the preset temperature. But of course this was what happened to my own oven. Our ovens may vary in model, size, as well as function. You will need to experiment with your own oven to work out the optimal baking temperature and time. If you have also tried this spritzing method and found it helpful, don’t forget to comment below or send me a message via my Facebook page. It’s no fun baking alone and I’d love to hear your feedback. Come bake along and accompany each other.
以往有朋友投訴告訴EC說吃杯子蛋糕時像在吃空氣,因此現在把麵粉量增多了少許,使杯子蛋糕的口感來得更紮實。另外,網友也曾問及過有關蛋糕出爐後回縮的問題。EC一向的慣用方法是在杯子蛋糕模下墊一個曲奇烤盤減低底火,利用超低溫焗杯子蛋糕,然後在入爐時又會加進一小杯熱水去彌補水分的流失(有關這個辦法,詳情可參考2019時分享的朱古力戚風杯子蛋糕)。可是到了最近,EC又發現新大陸了!這方法就是–噴水!此靈感來自焗麵包時噴水的方法, EC發現,只要在焗杯子蛋糕時,在大約十分鐘後往爐內的杯子蛋糕表面噴少許水(但要小心不要太近杯子蛋糕表面,否則會把蛋糕表皮噴破,噴出像月球表面一樣的小洞洞來),杯子蛋糕會比較不容易爆面,出來後也較不容易回縮, 杯子蛋糕表面會有少許光澤,放置到第二天時,表皮也不會變得黏黏的。EC也試過在入爐10分鐘和20分鐘之後各噴一次水,但發覺噴了兩次水的杯子蛋糕表面變得很硬,這大概是由於重覆開關焗爐門令焗爐內溫度驟降,引致發熱線要再次開動彌補溫差的原因吧!但當然,這只是EC家中焗爐出現的情況,大家使用的焗爐型號、大小、功能也有異,因此建議大家多做幾次實驗去找出最佳的入爐溫度及時間。 若試了這個噴水方法也覺得湊效的話,記得要在此留言或到Facebok專頁告訴EC,一個人玩蛋糕是很沉悶的,多些人提供意見、多點一起討論才好玩哦!

Chocolate Chiffon Cupcakes (2)

Makes 12

75 g cake and pastry flour
15 g unsweetened cocoa powder
A pinch of salt
50 g grapeseed or vegetable oil
65 g milk
1/2 tsp vanilla bean paste or pure vanilla extract
3 large egg yolks
3 large egg whites
1/2 tsp white vinegar or lemon juice (I use Korean apple vinegar)
60 g granulated sugar (I used organic cane sugar)
Notes: the eggs I use each has a net weight of 50 – 55 g.

低筋麵粉 75克
無糖可可粉 15克
鹽 少許
葡葡萄籽油或菜油 50克
牛奶 65克
雲尼拿醬或純雲尼拿香油 1/2茶匙
大蛋蛋黃 3個
大蛋蛋白 3個
白醋或檸檬汁(EC用韓國蘋果醋) 1/2茶匙
細砂糖(EC用有機蔗糖) 60克

Directions 做法

Line cupcake pan with paper liners. Preheat oven to 300ºF/150ºC.

Combine flour, cocoa powder and salt in a large mixing bowl. Stir in oil with a spatula to form a smooth paste. Stir in milk and vanilla until incorporated. Stir in egg yolks to form a smooth, glossy and somewhat slimy batter. The texture will look different than one made with the traditional method.
***I stirred by a whisk in the picture but later found that the batter was smoother when a spatula was used
***相片中使用了蛋拂,但EC後來發覺用膠刮攪拌效果比較 好,蛋黃糊更順滑

In another impeccably clean mixing bowl, whip egg whites and vinegar with a hand mixer until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. When you lift up the whisk, the peak will hold its straight and pointy shape but the tip will fall back only very slightly.

Add one third of the meringue to the yolk batter and fold with a whisk to lighten. Add mixture back to the meringue and fold gently and thoroughly first with a whisk then with a spatula until homogeneous. Bang the mixing bowl against the countertop several times to release large air bubbles. Divide batter evenly among liners (I use a spring loaded ice cream scoop). Gently shake the pan to level the batter if necessary.

Place the cupcake pan on a baking sheet to weaken the heat source from the lower baking element. Bake in the 300ºF/150ºC preheated oven for 10 minutes. Open the oven door and carefully mist the cupcake surface with a spray bottle. Close the oven door and continue to bake for 30 to 35 minutes more until the cupcakes feel firm to the touch. All ovens are different so adjust baking time accordingly.

Remove from the oven and bang the pan against the countertop several times to release hot air. Cool in pan for 5 minutes then transfer cupcakes to a wire rack to cool completely. Store cupcakes in an airtight food container and let rest for a couple of hours until the surface of the cupcakes becomes soft. If possible, serve cupcakes the next day for better flavour.

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