Hokkaido Chiffon Cake

Hokkaido Chiffon Cake

Introduction:

"Qifeng cake has been made many times, and people around have also eaten all kinds of flavors. It has been said that there is a kind of Hokkaido Qifeng cake which is very good (MA) to eat (fan), and I have no courage to do it. I am just lazy Later, I was really tired of Qifeng cake, and the Hokkaido toast series was very delicious, so I thought that the Hokkaido Qifeng cake should be delicious ~ it was really troublesome, but it was super delicious! Especially after a cold night! They were robbed immediately

Production steps:

Step 1: let's talk about the production of cream filling first. Put two yolks into the bowl

Step 2: beat the egg with the manual beater until the color is slightly white

Step 3: sift in 10g low gluten flour and 10g corn starch

Step 4: add 50g sugar to 200g milk and bring to a boil

Step 5: take out a third of the boiled milk and pour it into the paste of egg yolk and flour. Keep stirring

Step 6: then pour the mixture back into the boiling milk

Step 7: stop the fire immediately after boiling again, quickly remove the paste and keep stirring until the temperature drops

Step 8: cream over ice water

Step 9: then add the completely cooled batter to the cream

Step 10: stir up and down evenly and refrigerate in the refrigerator

Step 11: then cake ~ four yolks, add 30g sugar, 35g low gluten powder, 30g milk and 30g salad oil to make yolk paste

Step 12: add 50g granulated sugar to four egg whites and beat to eight

Step 13: take out a third of the egg white and add it to the yolk paste

Step 14: mix well and pour back into the egg white. Stir well

Step 15: after mixing, knock a little and shake out big bubbles

Step 16: then put it into a small paper cup and fill it with six minutes; fire up and down, middle layer, 180 degrees, 15 minutes

Step 17: when it's completely cooled, just squeeze the cream stuffing in with the flower mounting mouth. Of course, you can also sprinkle powdered sugar on the outside!

Materials required:

Eggs: 4

Low gluten powder: 35g

Sugar: 80g

Milk: 30g

Salad oil: 30g

Egg yolk: 2

Light cream: 100g

Corn starch: 10g

Note: no special skills, especially when making cream stuffing patience again~

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet