Chifeng, Hokkaido

Chifeng, Hokkaido

Introduction:

"Hokkaido Qi Feng, known as" the softest Qi Feng ", is now well known, most of which should be attributed to Junzhi's blog. I also use Jun Zhi's formula, but the amount of cream filling has been reduced by half, because there are so many cream fillings made with his formula that it's a pity to throw them away. Today, I sent out the finished product for the second time. I had no experience when I made it for the first time. I baked the cake first and then made the cream filling. When the cake was baked, the cream filling was not ready. As a result, the cake retracted as soon as it came out of the oven. The dry skin was wrinkled like a little old man, and the milking oil filling could not hold it up. In the second time, I learned a lesson. I baked the cake with the cream stuffing first. As soon as the cake came out of the oven, I squeezed the stuffing. The finished product was really good-looking. However, this time, the surface cracked and I was not very satisfied. But for me, a novice baking man, I can get by easily! I don't care so much. I'll practice more in the future

Production steps:

Materials required:

Milk: 30g

Salad oil: 30g

Fine granulated sugar: 100g (50 for protein and 50 for yolk)

Low gluten flour: 35g

Egg yolks: 4

Protein: 4

Sugar: 50g

Corn starch: 5g

Vanilla: a few drops

Cream: 50ml

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet