Hokkaido Chiffon Cake (bei hai dao qi feng dan gao )

Hokkaido Chiffon Cake

Introduction:

"Hokkaido Qifeng, the softest Qifeng cake in legend, brings the softness and wetness of Qifeng cake into full play due to the wet foaming of protein and ultra-low content of powder. Its highlight is not only the softness, but also the sweet and smooth vanilla milk filling. The biggest difference in making this cake is that you don't have to worry about collapse. On the contrary, collapse is the sign of its success. Therefore, children's shoes that have been mad at you, enjoy the joy of success

Production steps:

Step 1: separate the egg white from the yolk, and pour the egg white into a waterless bowl

Step 2: beat the fish's eyes with the egg beater until they are foamed. For the first time, beat the fish's eyes with sugar twice as large as the original one. For the second time, beat the fish's eyes with sugar until they are textured. For the third time, beat the fish's eyes with sugar until they are foamed wet (add 30 grams of soft white sugar in total)

Step 3: add 10 grams of sugar and beat with an egg beater

Step 4: add 30g salad oil in three times, and beat evenly with egg beater every time

Step 5: 30 grams of milk into the yolk basin, stir evenly, sieve such as flour, stir into batter

Step 6: take one third of the protein and egg yolk paste, mix all the protein cream, put the mixed cake paste into a paper cup, put it into the preheated oven 180 ° and count the last 15 minutes or so

Step 7: beat two yolks until white

Step 8: sift in 10g low gluten flour and 10g corn starch, mix well

Step 9: 200 grams of milk, 20 grams of soft sugar, heat to boil

Step 10: slowly add into the cake paste and stir well. Add vanilla powder and stir well

Step 11: after mixing, continue to heat with low heat, stir quickly while heating until it boils into paste, turn off the heat, put it into cold water immediately, and put it into refrigerator after cooling

Step 12: beat 100g cream until it has lines

Step 13: mix well with the refrigerated kastar, put it into the flower mounting bag, cool the baked cake and squeeze it into the cake

Materials required:

Eggs: 4

Low gluten flour: 45g

Soft sugar: 60g

Salad oil: 30g

Milk: 230g

Light cream: 100g

Corn starch: 10g

Vanilla powder: right amount

Note: after refrigerated in the refrigerator, it tastes like ice cream

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Bei Hai Dao Qi Feng Dan Gao