Hokkaido Chiffon Cake
Introduction:
"Qifeng cake has been made many times, and people around have also eaten all kinds of flavors. It has been said that there is a kind of Hokkaido Qifeng cake which is very good (MA) to eat (fan), and I have no courage to do it. I am just lazy Later, I was really tired of Qifeng cake, and the Hokkaido toast series was very delicious, so I thought that the Hokkaido Qifeng cake should be delicious ~ it was really troublesome, but it was super delicious! Especially after a cold night! They were robbed immediately
Production steps:
Step 1: let's talk about the production of cream filling first. Put two yolks into the bowl
Step 2: beat the egg with the manual beater until the color is slightly white
Step 3: sift in 10g low gluten flour and 10g corn starch
Step 4: add 50g sugar to 200g milk and bring to a boil
Step 5: take out a third of the boiled milk and pour it into the paste of egg yolk and flour. Keep stirring
Step 6: then pour the mixture back into the boiling milk
Step 7: stop the fire immediately after boiling again, quickly remove the paste and keep stirring until the temperature drops
Step 8: cream over ice water
Step 9: then add the completely cooled batter to the cream
Step 10: stir up and down evenly and refrigerate in the refrigerator
Step 11: then cake ~ four yolks, add 30g sugar, 35g low gluten powder, 30g milk and 30g salad oil to make yolk paste
Step 12: add 50g granulated sugar to four egg whites and beat to eight
Step 13: take out a third of the egg white and add it to the yolk paste
Step 14: mix well and pour back into the egg white. Stir well
Step 15: after mixing, knock a little and shake out big bubbles
Step 16: then put it into a small paper cup and fill it with six minutes; fire up and down, middle layer, 180 degrees, 15 minutes
Step 17: when it's completely cooled, just squeeze the cream stuffing in with the flower mounting mouth. Of course, you can also sprinkle powdered sugar on the outside!
Materials required:
Eggs: 4
Low gluten powder: 35g
Sugar: 80g
Milk: 30g
Salad oil: 30g
Egg yolk: 2
Light cream: 100g
Corn starch: 10g
Note: no special skills, especially when making cream stuffing patience again~
Production difficulty: Advanced
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Bei Hai Dao Qi Feng Dan Gao
Hokkaido Chiffon Cake
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