Chifeng, Hokkaido(bei hai dao qi feng )

Chifeng, Hokkaido

Introduction:

"For the new year, I specially made a super soft, moist and melting Hokkaido Qifeng. This cake will retract and leave the mold after being baked. Don't worry, it's normal. Although it looks shriveled and ugly, it will really surprise you. It's not too much to describe it in terms of people's love. "

Production steps:

Step 1: preheat the oven to 175 ℃.

Step 2: mix egg yolk with salt, add salad oil and milk.

Step 3: sift in low gluten flour and baking powder, mix well, and then add vanilla essence to mix slightly.

Step 4: add protein and Tata powder to froth, add white granulated sugar in 3 times, beat to 9 times, close to hard froth.

Step 5: add 1 / 3 protein paste into the egg yolk paste, mix well with a rubber scraper, then pour the mixed batter back into the protein paste basin, and continue to mix well with a rubber scraper.

Step 6: the batter is thick, fine and even.

Step 7: put the batter into the paper cup and fill it with 5 or 6 points. Don't fill it too full.

Step 8: middle layer of oven, 175 ℃, 15 minutes. Let it cool when it comes out of the oven.

Step 9: 9, fresh!

Step 10: whipping with cream.

Step 11: mix instant custard powder with Iced Milk, pour it into fresh cream before hardening, and beat well.

Step 12: put the cream stuffing into the flower mounting bag, squeeze the stuffing into the cooled cake with the long tube flower mouth, and squeeze about 14g into each one (squeeze it to the surface of the cake to rise slightly, and it's almost enough to come out a little).

Materials required:

Egg yolk paste: egg yolk: 100g

Salt: 1 / 4 teaspoon

Salad oil: 40g

Milk: 40g

Vanilla extract: a little

Low gluten flour: 50g

Baking powder: 1 / 4 teaspoon

Protein paste: protein: 210g

1 / 4 spoon tower

White granulated sugar: 105g

Cream filling: Nestle cream: 120g

Instant custard powder: 25g

Iced Milk: 75g

Note: 1. This cake is more delicious when refrigerated. 2. No vanilla essence can be omitted; sugar content can be reduced according to personal taste. 3. After squeezing the cream filling, you can sprinkle a little sugar powder to decorate it.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Bei Hai Dao Qi Feng