Chifeng, Hokkaido

Chifeng, Hokkaido

Introduction:

"Hokkaido Qifeng cake as soft as ice cream"

Production steps:

Step 1: prepare all the required materials, add 20g sugar to egg yolk and stir well

Step 2: add milk salad oil and stir well

Step 3: add low flour and mix well

Step 4: mix until there is no dry powder, fine batter

Step 5: add 50g white sugar into the protein in three times until it foams wet

Step 6: mix the egg yolk paste and protein cream three times

Step 7: fill the paper cup with 8 minutes

Step 8: put into the middle layer of 180 degree oven for 20 minutes

Step 9: it will retract after cooling

Step 10: fill in lemon cream (or ice cream, vanilla cream stuffing) and eat it

Step 11: lemon cream is my daughter's favorite

Materials required:

Egg yolks: 4

Protein: 4

Sugar: 20g + 50g

Low powder: 35g

Corn oil: 30g

Milk: 30g

Note: 1. All kinds of fillings are according to your personal preference. (I prefer sweet fillings or vanilla cream fillings)

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet and sour