Vanilla Hokkaido Qifeng(xiang cao bei hai dao qi feng )

Vanilla Hokkaido Qifeng

Introduction:

"The vanilla kastar sauce inside is a bright spot. With light and soft Qi Feng and gorgeous fruit decoration, this dessert is the favorite of girls. If it's a party or something, you don't need to cut it. You can eat it gracefully and calmly! If you want to make a puff or something, if you want to make a Hokkaido Qifeng, you'd better double the amount of cake or halve the amount of kastar sauce. It can make four cups, six full, about 10 "

Production steps:

Step 1: first, prepare the cup material

Step 2: separate the egg yolk from the protein, add 10 grams of sugar to the yolk, and stir with the egg until the sugar melts

Step 3: add corn oil and stir well

Step 4: add milk and stir well

Step 5: sift in low gluten flour

Step 6: stir with egg again

Step 7: beat the protein with the egg beater until it is thick, add the protein into the sugar twice, and beat until it is wet and foamy

Step 8: add the protein cream to the egg yolk paste three times

Step 9: pack the cake into the full cup

Step 10: put the preheated oven in the middle 180 degrees for 15 minutes

Step 11: when the cake is ready to cool, you will see a slight retraction

Step 12: making the custard sauce: prepare the ingredients

Step 13: add the sugar to the yolk and stir until the sugar melts

Step 14: sift in the mixture of low gluten flour and corn starch, stir well with egg, no dry powder particles

Step 15: put the milk into the milk pot, cut half of the vanilla pods, take out the vanilla seeds, add them to the milk, and heat until the milk boils

Step 16: after the milk is heated, add it to the egg yolk paste and stir while adding

Step 17: add the mixture to the milk pan and heat over low heat

Step 18: pay attention to stir when heating, you can see the liquid slowly become viscous

Step 19: to a certain consistency, turn off the fire, add butter, use the remaining temperature to melt butter

Step 20: put the egg yolk paste in cold water and keep it cool. At the same time, beat 100 grams of cream to 6 minutes

Step 21: add the cooled mayonnaise to the light cream, and mix the two to form vanilla custard sauce

Step 22: put kastar sauce into the flower mounting bag with flower mounting mouth, insert it into Qifeng cake and fill it

Materials required:

Eggs: 3

Fine granulated sugar: 40g

Corn oil: 25g

Milk: 30g

Low gluten flour: 30g

Egg yolk: 2

Corn starch: 6 g

Butter: 15g

Cream: 100g

Vanilla: 1 / 2

Note: 1. Low gluten flour content is relatively small, the cake taste is extremely light. 2. Shrinkage is normal, adding kastar sauce will fill Qi Feng, become rich. 3. Vanilla pod selection, no vanilla essence or no addition. 4. Refrigerate for a while, the taste is excellent, like ice cream taste, add fruit decoration, gift party two appropriate!

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: Vanilla

Chinese PinYin : Xiang Cao Bei Hai Dao Qi Feng