May 9, 2013

Hokkaido Chiffon Cupcakes

I tried this recipe.

I lowered the sugar content to a healthy level [but I guess most people would call it bland...] once again.

The bread stuck to the pan a lot more despite generous amounts of butter orz
and because of it's high egg content, it crumbles easily while being soft.
it's almost like castella.

The custard cream was pretty good, though. Overall it was unexpectedly easy.