My humble LOL attempt at making Snow Globe Chiffon Cupcakes! I thought they were super cute so I thought I had to try! =p. These Snow globes are made from gelatin bubbles. They look easy to make but actually they are not. This is my second trial; it is not easy to get clear bubbles that can release well from the balloon. The first round, I had clearer bubbles (with one less gelatin coating), but they were too fragile to release well and broke while I was trying to remove from the balloons.
I read from the original author Sugar Hero that we need premium platinum gelatin sheets to get really pretty clear bubbles. But I couldn’t find it, so I used the readily available gelatin powder from supermarkets. I will try again with the platinum sheets if I can grab hold of them! =)
Recipe for Vanilla Chiffon Cupcakes (35mm liners)
Egg yolk batter
10g egg yolk
5g castor sugar
10g vegetable/corn oil
14g milk
1g vanilla extract
15g cake flour
Meringue
1 egg white
11g castor sugar
¼ tsp cream of tartar
1. Preheat oven to 150°C. Prepare the empty cupcake liners on big tray.
2. Beat egg yolks with sugar with whisk till pale before stirring in oil, water and vanilla extract.
3. Add in sieved flour and whisk till no trace of flour found.
4. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peak, mixing in caster sugar in 2 additions.
5. Fold in the meringue gently into the batter 1/3 at a time.
6. Scoop in the chiffon cake batter into the cupcake liners (to 1 cm from the top). Gently tap the cups to remove bubbles.
7. Bake the cupcakes cake for 17-20 min at 150°C.
8. Allow to cool on a cooling rack.
9. Cut out circles (slightly bigger than each cupcake) from layer chiffon cakes and attach it to the cupcake with a brush of melted marshmallows.
Recipe for Snowman and Reindeer Chiffon Cake Pops
See previous post for recipe and assembly instructions.
With lots of love,
Susanne
Anyhow will still share the process. I had great fun with my kids making them. They are great holiday activities with kids =).
Recipe for Gelatin Bubbles (adapted from Sugar Hero) (Makes 4 bubbles)
3 tsp gelatin powder
6 tsp cold water
4 small balloons
1. Blow up 4 balloons to desired size (around 10-12 cm long in my case). Tape around a bamboo stick.
2. Clean the balloons, dry thoroughly and gently grease the surface by rubbing on some oil (not too much else the gelatin doesn’t stick well).
3. Gently mix the gelatin and water, allow the gelatin to bloom and soften and absorb the water.
4. Gently heat up the mixture in a microwave at short intervals (20s, then 10s). Swirl the gelatin to dissolve instead of stirring to minimize bubbles.
5. Once the gelatin is completely melted, let them cool to slightly warm before using to dip the balloons.
6. Dip the balloons 2 times to ensure coating is strong enough for handling
**Use platinum gelatin sheets for clearer bubbles
Sharing some pictures of the fun process:
3 tsp gelatin powder
6 tsp cold water
4 small balloons
1. Blow up 4 balloons to desired size (around 10-12 cm long in my case). Tape around a bamboo stick.
2. Clean the balloons, dry thoroughly and gently grease the surface by rubbing on some oil (not too much else the gelatin doesn’t stick well).
3. Gently mix the gelatin and water, allow the gelatin to bloom and soften and absorb the water.
4. Gently heat up the mixture in a microwave at short intervals (20s, then 10s). Swirl the gelatin to dissolve instead of stirring to minimize bubbles.
5. Once the gelatin is completely melted, let them cool to slightly warm before using to dip the balloons.
6. Dip the balloons 2 times to ensure coating is strong enough for handling
**Use platinum gelatin sheets for clearer bubbles
Sharing some pictures of the fun process:
Recipe for Vanilla Chiffon Cupcakes (35mm liners)
Egg yolk batter
10g egg yolk
5g castor sugar
10g vegetable/corn oil
14g milk
1g vanilla extract
15g cake flour
Meringue
1 egg white
11g castor sugar
¼ tsp cream of tartar
1. Preheat oven to 150°C. Prepare the empty cupcake liners on big tray.
2. Beat egg yolks with sugar with whisk till pale before stirring in oil, water and vanilla extract.
3. Add in sieved flour and whisk till no trace of flour found.
4. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peak, mixing in caster sugar in 2 additions.
5. Fold in the meringue gently into the batter 1/3 at a time.
6. Scoop in the chiffon cake batter into the cupcake liners (to 1 cm from the top). Gently tap the cups to remove bubbles.
7. Bake the cupcakes cake for 17-20 min at 150°C.
8. Allow to cool on a cooling rack.
9. Cut out circles (slightly bigger than each cupcake) from layer chiffon cakes and attach it to the cupcake with a brush of melted marshmallows.
Recipe for Snowman and Reindeer Chiffon Cake Pops
See previous post for recipe and assembly instructions.
With lots of love,
Susanne
**Very excited to share, finally a Simplified Chinese Edition 中文版 of Deco Chiffon Cake Basics is coming to Singapore, Malaysia and worldwide!
Preorders a special price only till 3rd Jan. Preorder form here.
Yes.. that's my Chinese name =p
English Deco Chiffon Cake books
No comments:
Post a Comment