Black sesame chiffon cupcakes with rich and nutty flavour, it is so moist and fluffy. Black sesame is known for having lots of health benefits including reducing blood pressure, packed with antioxidants and rich in healthy fatty acid. This cupcake are great as a wholesome mid-day snack or a healthy breakfast.
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Black Sesame Chiffon Cupcakes (Make 10-12)
Egg Yolk Batter:
Corn oil 38g
Cake flour 60g
Salt A pinch
Egg yolk 45g
Milk 58g
Black sesame paste (unsweetened) 20g
Meringue:
Egg white 90g
Lemon juice 3g
Granulated sugar 50g
Corn flour 3g
1. Separate egg yolks from egg whites, freeze egg whites for 15 minutes.
2. Line muffin tray with cupcake liners.
3. Preheat oven to 110 degree Celsius.
4. Sift flour and salt into a heat proof bowl.
5. Place corn oil in a saucepan, cook over low heat until it reaches 75-80 degree Celsius. Pour heated oil to sifted flour, whisk quickly to combine. Add egg yolks and milk, whisk to combine, add black sesame paste, whisk until well combined.
6. Remove egg whites from the freezer, add lemon juice, whisk with electric mixer at medium speed until frothy (with visible big bubbles), add 1/3 of the sugar and continue whisking with medium speed.
7. Whisk egg white until foamy (fine and dense foams), add another 1/3 of the sugar and continue whisking with medium speed.
8. When the meringue is at soft peak (the electric mixer starts leaving textures on the surface of the meringue), add the remaining sugar and corn flour, continue whisking at low speed until almost stiff peak with a tip that curving over (Corn flour will absorb the liquid in the meringue and increase stability of the meringue).
9. Fold 1/3 of the meringue into the egg yolk mixture to lighten the mixture. Fold in another 1/3 of the meringue gently to avoid deflating the air bubbles. Fold in the remaining meringue and fold until it is completely incorporated (Do not mix in circular motion and do not over mix, as the meringue will deflate).
10. Transfer batter to piping bag. Pipe into cupcake liners until 3/4 full, stir with a skewer to remove big air bubbles.
11. Bake in preheated oven at:
110 degree Celsius for 20 minutes
120 degree Celsius for 5 minutes
140 degree Celsius for 15-20 minutes
160 degree Celsius for another 5-10 minutes.
12. Remove from oven, tap the baking pan to release hot air trap inside cupcakes.
13. Let them cool down completely in the muffin tray.
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黑芝麻戚风杯子蛋糕 (可做 10-12个)
蛋黄糊:
玉米油 38g
低筋面粉 60g
盐 一小撮
蛋黄 45g
黑芝麻酱（无糖） 20g
牛奶 58g
蛋白霜:
蛋清 90g
柠檬汁 3g
细砂糖 50g
玉米淀粉 3g
1. 蛋清蛋黄分离，蛋清冷冻15分钟至蛋清周围一圈结冰。
2. 杯子蛋糕烤盘铺上纸托。
3. 烤箱预热110摄氏度。
4. 低筋面粉和盐过筛至耐热盆中。
5. 玉米油倒入小锅中，小火加热至75-80摄氏度，把热油倒入过筛的面粉中，搅拌均匀至无干粉。加入牛奶的蛋黄，搅拌均匀，加入无糖黑芝麻酱，搅拌均匀。
6. 蛋白从冷冻取出，加入柠檬汁，用电动打蛋器中速打发至蛋白出现大气泡，加入1/3细砂糖，继续中速打发。
7. 蛋白霜打发至起泡变绵密，再加入1/3细砂糖，继续中速打发。
8. 蛋白霜打发至湿性发泡（打蛋器会再蛋白霜上留下纹路），加入玉米淀粉和剩余细砂糖，低速打发至接近干性发泡（提起打蛋头蛋白霜呈小弯钩状态）。
9. 把1/3蛋白霜加入蛋黄糊中，轻快的翻拌均匀，再加入1/3 蛋白霜，翻拌均匀，加入剩余蛋白霜，翻拌至完全混合均匀（看不到蛋白霜为止，但不要过度翻拌，也不能画圈搅拌，会消泡）。
10. 把面糊装入裱花袋，挤入杯子蛋糕纸托内，大约8-9分满，用竹签在面糊中划几圈去除大气泡。
11. 放入提前预热的烤箱:
110摄氏度烘烤20分钟
120摄氏度烘烤5分钟
140摄氏度烘烤15-20分钟
160摄氏度烘烤5-10分钟
12. 出炉后震出热气。
13. 让蛋糕在烤盘里晾凉。
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Email: dessertalchemy29@gmail.com