Liu Sha Salted Egg Yolk Hokkaido Chiffon Cupcakes with real Flowy Custard Cream 流沙北海道牛奶蛋糕

Don't mind if I ask?

Are you one of the trendy foodies who got caught into the latest salted egg yolks food craze?

Are you one of the Liu Sha (流沙) food lovers that also into the latest Liu Sha salted egg yolk croissants?

Then...

You might be interested in my latest Liu Sha creation? Drums roll... May I proudly present you... my Liu Sha Salted Egg Yolk Hokkaido Chiffon Cupcakes! Yes!!! These soft and fluffy Hokkaido chiffon cupcakes are real Liu Sha (流沙) regardless whether they are at room temperature or chilled as they are filled with this always-oozing salted egg yolk custard filling!!!

Hokkaido Chiffon Cupcakes with Flowy Salted Egg Custard Cream 流沙北海道牛奶蛋糕

Whether you like these cupcakes or not, WE ARE!!! And we are LOVING them!!!

If you are a fan of liu sha (流沙 meaning flowy custard in Chinese) food like us, I guess you must be drooling after seeing this... Are you? LOL!

The idea came to me when I was wondering...

Can Liu Sha Bao x Hokkaido Chiffon Cupcakes = Hokkaido Chiffon Cupcakes with liu sha filing? Yes, of course!!! And this is how I baked these superb cupcakes...

So first, I baked the cupcakes with one of my really good Hokkaido Chiffon Cupcakes recipe.

Like how I baked most chiffon cakes, I whipped my team yellow.

Then, I whipped my team white.

Combine both teams and bake them into cupcakes

While waiting for the cupcakes to cool, I cooked my custard filling.

Chill custard in the fridge for 1-2 hrs.
Cover the surface well with cling wrap to avoid a layer of skin forming on it.

Next, I cooked the liu sha filling. 

When the cupcakes are cooled enough, pipe a good amount of custard into the cupcakes.

Then I gave my cupcakes a "botox" treatment!!! LOL!

Enjoy the cupcakes immediately!!!
What can I say???
THIS is totally foodporn!!!

Can't finish all the cupcakes immediately? Not to worry!!! These liu sha filling can stay flowy (like semi-molten) even on the next day after they are stored in the fridge but we reckon that they are the best to be consumed on the same day of bake.

"Here! Try these liu sha cupcakes! They are my latest creation!" I walked towards my husband and son in the living room with a couple of these cupcakes on a plate.

"liu sha cupcakes?" said my husband with an impressed look.

"I want!!!" then my son exclaimed.

Then it was lots of "OMG", "mmmm..." and "delicious"!!!

"OMG! You should patent this recipe." said my husband, talking with a mouthful of liu sha cake still in his mouth. LOL!

"Patent? How?" The skeptical me knows that this idea is totally impossible. "These are made just an ordinary cupcake recipe made by the ordinary me and this can't be exclusively mine!"

"You know you are the inventor of this recipe and you should ask anyone who bake these cupcakes to mention that this recipe originates from you!" said my husband firmly!

Well, I hope! I hope that everyone who uses this recipe in the future to be honest enough to mention me! Will you?

So this is my Liu Sha Salted Egg Hokkaido Chiffon Cupcake recipe.

If you are using this recipe or wish to publish this recipe at your blog, can you please mention that Zoe from Bake from Happy Kids is the inventor of this recipe. Thanks!

Makes 9 cupcakes

For the cakes:
3 eggs, separated into 45g yolks and 105g whites - please use the correct weight
40g caster sugar, divided into two portions, 20g each
35g oil, preferably light and neutral tasting
60g milk
70g cake flour (preferably 7-8% protein)

For the custard filling:
1/3 cup (80ml) milk
1 large egg yolk, 15g each
10g sugar
4g cornflour
1/4 tsp salt

For the liu sha salted egg filling:
25g unsalted butter, melted, cooled slightly
25g icing sugar
1 salted duck eggs yolks*, roughly mashed with a fork to form fine crumbs
5g custard powder
1/4 tsp salt
2 tbsp (30ml) milk

*1 standard sized salted duck eggs is about 18g, fully cooked, shelled and use egg yolks only

For the cake:
Preheat oven to 170°C (or 150°C fan forced). If you are using paper baking cups like the ones that I'm using, arrange them on baking tray. Otherwise, you can line baking cups in a muffin tin.

Using a hand whisk, beat egg yolks and 20g sugar until pale in colour. Whisk in oil and milk. Add sifted cake flour and whisk until the egg yolk mixture is smooth and well combined.

Using an electric mixer with whisk attachment, beat egg white in low speed for 2-3 mins until foamy. Increase beating speed to medium high. While beating, add 25g sugar gradually and continue beat till near stiff peaks form.

Fold egg white mixture into egg yolk mixture in 2-3 batches and do it very gently. When the mixture is well combined, fill batter into baking cups to about 3/4 full.

Bake them at 170°C (or 150°C fan forced) for 25 mins at the middle rack. Allow cupcakes to cool in the tin or a tray for 10 mins. Remove and let cool completely on wire racks.

For the custard filling:
Simmer milk in a saucepan with medium low heat. While heating the milk, whisk egg yolk, sugar, cornflour and salt in a mixing bowl using a hand whisk until thick and pale. Keep whisking and slowly pour in the scalded milk into the yolk mixture.

Pour the custard mixture back into a saucepan and cook over low heat, with constant whisking until thickened. Transfer custard into a bowl and cover the surfaces well with cling wrap - This will avoid a layer of skin forming. Chill custard for 1-2 hrs.

For the liu sha salted egg yolk filling:
Combine all ingredients in a heat proof bowl. Place the bowl in a microwave or over a pot of simmering water and cook in low power or heat with occasional stirring until mixture slightly thickened. Allow the mixture to cool slightly at room temperature.

To assemble:
Pipe adequate amount of custard filling into cupcakes using a long narrow piping tip (like Wilton 230).

Use a disposable syringe (you can buy this at any pharmacies) to suck the liu sha filling into the syringe. Poke the syringe deep into the cupcakes at the custard filled area and squeeze out about 5-6 ml of filling inside the cream.

Serve immediately at room temperature.

These cupcakes are the best when they are consumed on the same day of bake but if you can't, the leftovers can be stored in an airtight container and in a fridge for the 1-2 days. Being chilled means that the liu sha fillings are obviously not as liu sha as when they are at room temperature but they are good enough to eat being semi-molten. 

Happy Baking
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