CHICKEN FLOSS SAVORY CUPCAKES
Ingredient
- 3 eggs ( Grade A)
- 100 gm sugar
- 100 gm Superfine cake flour
- 1/2 tsp baking powder
- 1 tbsp Vanilla Essence
- Sufficient :
- Chicken floss
- Kewpie dressing roasted sesame
Preheat Oven
180c 20 minutes
Baking time
180 c - 35-40 minutes
Oven brand Used: KHIND OT 52R
180c 20 minutes
Baking time
180 c - 35-40 minutes
Oven brand Used: KHIND OT 52R
- In a mixing bowl hand mixer- beat eggs lightly till slightly foamy
- Add sugar in 3 stages beat until fluffy like meringue.
- Sieve cake superfine flour and baking powder into meringue in 3 batches until well combine.
- Add in vanilla combine well.
- Batter should leave a ribbon trail consistency yet not runny, that's is what we are looking for.
- Pour in batter into 6 - 8 paper cups. Tap lightly a few times to release any air bubbles.
- Place baking tray on the lowest level using steam bath in oven to bake
- Remove from oven and allow it to cool down.
- Spread/brush Kewpie toasted sesame mayo and dip and tap tap on chicken floss.
- Garnish green and red cherry as per own preference.
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| Cupcakes out from oven |
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Brush kewpie Roasted sesame on the surface evenly and dip cupcakes in chicken floss as much as possible.
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| Garnish with red and green cherry. and that's it |
