Hokkaido Chiffon Cake

Hokkaido Chiffon Cake

Introduction:

"The Qifeng cake I learned to make with Jun Zhi was originally made from a small paper cup. I didn't expect it to collapse after it was baked. I think it's very good in shape and taste."

Production steps:

Step 1: separate the egg protein from the yolk. Make sure that there is no oil or water in the basin

Step 2: add 30g sugar into the egg yolk and beat well with the beater

Step 3: add corn oil and milk, stir well

Step 4: add the sifted flour

Step 5: stir into yolk paste

Step 6: add the sugar into the protein in three times, and beat it to the state of being able to pull out the curved and sharp corners of the wet foam

Step 7: add 1 / 3 protein to the egg yolk batter, mix well with a rubber scraper,

Step 8: pour the batter back into the albumen bowl and continue to mix with the rubber scraper.

Step 9: put the batter into the paper cup and fill it with 50% or 60%. Don't overload it

Step 10: put it into a preheated oven and bake for about 15 minutes until the surface is golden.

Materials required:

Low gluten flour: 35g

Eggs: 4

Sugar: 80g

Milk: 30g

Corn oil: right amount

Note: just out of the oven cake is still very full, I do not know why, after taking back to collapse, but does not affect the delicate, soft taste. Hokkaido Qifeng is usually made of 120ml square paper cups. Of course, you can use round paper cups. According to the size of the paper cup, the number of production is not the same. In particular, it should be noted that before baking, the paste of each paper cup should not be more than 60% full, otherwise the paste will overflow when baking.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet