This isn't the first time I made these chiffon pops. I first made them about five and a half years ago in lychee flavour. You can read about it in this post. I made it again along with George and a couple of friends in a cupcake version where it is not just the head but upper body as well. You can see it in this post.
Why am I blogging the same creation again? Because I did things differently from last time. I saved time and resources by making the facial features differently. I made a simple batter, piped and baked the features separately and stored it until the cakes are ready for assembly. This allows the bake to be more manageable as it can be broken down into a 3 days. One day for making the features, one day for baking the head and ears, and one day for assembling. I used the same technique that I did for this Gudetama creation where the facial features were placed on a spherified lemon curd. Many thanks to Yuni Sweets (checkout her YouTube channel and Instagram account!) for sharing her technique for deco swiss rolls! The batter for making the patterns is a simple 1:1:1:1 ratio for cake flour: icing sugar: egg whites : unsalted butter. Simply mix all the ingredients together, portion out and colour it in different colours, pipe and bake for 6-10 min at 130-140C or until dry. I reused my macaron template for Peppa Pig for making the facial features!
Piped features. Be sure to lightly grease the teflon sheet before piping. I used 12g of each ingredient to make the batter
Strawberry yoghurt chiffon pops
Ingredients (makes about 18 eggshell worth + 7x7" sheet cake) :
Egg yolk batter
3 yolks
10g caster sugar
40g plain yoghurt (no sugar added)
60g cake flour
A pinch of salt
1/4 tsp vanilla extract
1/2-3/4 tsp strawberry emulco
A tiny drop of purple food colouring (optional)
Meringue
4 egg whites
70g caster sugar
1/4 tsp cream of tartar
Note : I chose to use plain unsweetened yoghurt so I used more sugar to counter the sour taste of the yoghurt and strawberry paste. If you used sweetened yoghurt, you may reduce the amount of sugar.
Steps:
1. Preheat oven to 160°C. Line 7 inch square tray with parchment or teflon sheet. Place eggshells that are wash, dried and with membrane removed on silicone cupcake cases. Place a tray of water at base of oven (optional)
2. Prepare egg yolk batter. Whisk egg yolks and sugar until pale and thick. Add oil and whisk until combined. Add yoghurt, strawberry paste, vanilla and salt and whisk until combined. Gradually sift in flour and whisk until no trace of flour is seen.
3. Prepare meringue. In a clean metal bowl, beat egg whites with cream of tartar until firm peaks form, gradually adding sugar once egg whites are foamy.
4. Gently but quickly fold meringue into egg yolk batter in three additions. Fill egg shells 1/2-2/3 full and the 7x7" tray.
5. Bake sheet cake at 160°C for 12 min. Immediately remove from tray and cooled covered. Bake the eggshells at 160°C 12 min, and another 30 min at 135°C. Note that baking temperature and time is oven dependent so adjust accordingly.
6. Let the eggshells cool completely bwfore carefully unmoulding the cakes. Unmould by using the back of a metal spoon to make as many cracks as possible and the gently and carefully peeling the egg shells off.
7. Use a small knife to make a small cut where the snout is supposed to be and gently but firmly press the cake into shape with your fingers.
I used baked angel hair pasta to attach the ears more securely to the head. Instead of melted marshmellows, I used cake glue bought from baking supply store as I am curious how it is like.
Brush the chiffon pops with a little syrup before storing in airtight container in the fridge to keep these small cakes moist.
With love,
Phay Shing
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