Hokkaido Chiffon Cake

Hokkaido Chiffon Cake

Introduction:

"Jun Zhi's Hokkaido Qifeng, in fact, just cut the amount of flour of ordinary Qifeng by half. Due to the lack of flour support, it collapsed to a surprising extent when it came out of the oven - the once so high roof fell flat as the ground. Qi Feng was originally sweet, but after filling it with cream, it was even sweeter. It's better to eat cake directly. "

Production steps:

Step 1: Cake Ingredients

Step 2: mix egg yolk with 15g sugar and beat well

Step 3: add milk and corn oil,

Step 4: stir evenly

Step 5: sift in flour

Step 6: mix well

Step 7: beat the protein into thick bubbles, add the remaining sugar in three times to beat

Step 8: become wet foam with hook

Step 9: dig 1 / 3 protein into the egg yolk paste and mix well

Step 10: rewind the protein

Step 11: mix well

Step 12: put it into the paper cup, 60% full

Step 13: put it in the middle of the oven, heat up and down 180 degrees, bake for 15-20 minutes

Step 14: the surface is golden, and it's out of the oven

Step 15: put the cream stuffing into the flower mounting bag with round mouth

Step 16: insert the inside of the cake from the center, squeeze until the surface of the cake bulges slightly, and pull out the flower mouth

Step 17: sprinkle a little sugar powder on the surface,

Materials required:

Eggs: 2

Low gluten powder: 18g

Fine granulated sugar: 40g

Corn oil: 15g

Milk: 15g

Vanilla cream filling: right amount

Powdered sugar: a little

Note: when the protein is wet and foamy, the taste will be more soft. There is no square paper cup, but a round one. The batter should not be too full, at most 60% to prevent the batter from expanding and overflowing during baking.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet