Hokkaido Qifeng cake cup: sweet afternoon tea

Hokkaido Qifeng cake cup: sweet afternoon tea

Introduction:

"For cakes, I used to make more Qifeng, either round mold or cake roll, because I don't want to challenge others when I can't even make basic Qifeng well. I started to make this Hokkaido cake cup recently. Because of the high content of eggs and the low content of flour, the taste is very delicate and the flavor of eggs is very strong. It's a cake that looks ugly but pleases people. You can't forget it after eating one. On weekends, bake a plate of sweet afternoon tea with children, balcony, sunshine, laughter, freedom... The simplest satisfaction and happiness

Production steps:

Step 1: separate the egg yolk protein, add 20 grams of spinning sugar into the egg yolk to make it even. (the protein should be put into a clean, oil-free and waterless container)

Step 2: add milk and corn oil and stir well.

Step 3: sift in the low powder that has been sifted once.

Step 4: mix gently.

Step 5: put the protein into a clean, oil-free and water-free container, and beat it with an electric egg beater at a low speed until the fish's eyes look like blisters.

Step 6: add 1 / 3 of the sugar.

The seventh step: the medium speed is sent to foam fine honey, and begin to become strong silk.

Step 8: add 1 / 3 sugar again.

Step 9: when clear lines appear, add the last 1 / 3 of sugar.

Step 10: continue to beat until the wet foam can be pulled out of the curved sharp corner.

Step 11: Take 1 / 3 of the beaten protein and add it to the egg yolk paste.

Step 12: mix gently. (cut in half and stir, don't draw a circle, otherwise it's easy to defoaming)

Step 13: pour the egg yolk mixture into the remaining 2 / 3 of the protein.

Step 14: gently stir into a delicate cake paste.

Step 15: put the cake paste evenly into a small paper cup. (I packed 12 cups, and the other three cups were different, so I didn't put them together.)

Step 16: put in the preheated oven, 200 degrees, middle layer, low heat, about 20 minutes, until the surface is golden.

Materials required:

Eggs: 4

Low gluten flour: 35g

Corn oil: 30g

Milk: 30g

Fine granulated sugar: 70g

Note: heart of the poem phrase: 1: to make this Hokkaido Qifeng cake, you only need to beat the protein to the state of wet foaming, which can make the cake taste more honey and soft. 2: Because the powder content of this cake is very low, so it is not suitable to bake with round mold. It will collapse easily. Ha, paper cup is more suitable. 3: When filling the cake paste, the paste of each paper cup should not exceed 60% or 70% full, otherwise the paste will swell and overflow when baking. 4: After baking, you can squeeze some vanilla cream stuffing into the cupcake, which can not only make the cake not so flat, but also increase the taste and flavor.

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: sweet