Hokkaido Qifeng cup(bei hai dao qi feng bei )

Hokkaido Qifeng cup

Introduction:

"When I saw this cake for the first time, I didn't feel it at all. Although it's not ugly, it's never associated with beauty. After baking, I often hear friends talk about this cake that I have no interest in, how soft it is, how smooth it is... If I hear more, I'm not only ready to move. Just at the end of the week when I was making cakes, there was a little cream left. I was worried about how to eliminate them. Suddenly I thought of this cake that I had ignored many times. Try just know, anything don't be deceived by his appearance, this ugly cake, the heart is strange soft and light, gently bite, don't chew, the entrance is melt. Let you one mouthful after another, absolutely can't stop! How can you eat such a wonderful food by yourself? I can't bear to eat any more after tasting one. Hurry to pack and bring it to colleagues! Awesome praise has been received. "

Production steps:

Step 1: separate the egg white and yolk, and put the egg white in a container without oil and salt

Step 2: add the egg white into the sugar in the main ingredient, beat until it foams hard, and put it in the refrigerator for standby to prevent defoaming

Step 3: take an egg yolk and beat it with a beater until it is bulky and white

Step 4: pour the low flour and corn flour into the excipients, mix well with a scraper

Step 5: 100g milk and 25g sugar, pour into the milk pot and boil until boiling

Step 6: slowly pour 1 / 3 of the boiled milk into the egg yolk batter prepared in step 4. Keep stirring while pouring to prevent egg yolk from caking

Step 7: fully stir the good milk and egg yolk batter, pour it back into the milk pot, join with the other 2 / 3 of the milk, and mix it gently

Step 8: heat the milk pot over low heat again, and keep stirring while heating until the batter boils and thickens, then leave the heat immediately

Step 9: immediately pour the egg paste out of the fire into the ice water, keep stirring, and put it in the refrigerator after it is completely smooth

Step 10: add the remaining 15g sugar into the yolk and beat well

Step 11: add milk and salad oil and beat well

Step 12: sift in the low flour and mix into a uniform batter

Step 13: dig a third of the protein and yolk paste and mix well

Step 14: pour the egg yolk paste into the protein bowl and mix well

Step 15: put the batter into a paper cup, fill it with 6 minutes, and shake out bubbles

Step 16: put it into a preheated oven and bake for about 15 minutes until the surface is golden

Step 17: whisk 50ml of animal cream to keep the pattern, mix it with the egg paste, mix well with the rubber scraper, and put it into the flower mounting bag

Step 18: whisk 50ml of animal cream to keep the pattern, mix it with the egg paste, mix well with the rubber scraper, and put it into the flower mounting bag

Step 19: 18. Insert the flower mounting mouth with a small round hole into the inside of the cake from the middle, and squeeze the cream filling into the inside. You can see the surface of the cake bulging slightly. Pull out the flower mounting mouth

Materials required:

Low powder: 18g

Eggs: 2

Sugar: 40g

Corn oil: 15g

Milk: 15g

Egg yolk: 1

Corn starch: 5g

Cream: 50g

Note: 1, this dessert process steps more, it is best to digest each step in the operation, in order to avoid confusion caused by failure. 2. The production process of egg paste must be fast. When you come down from the top of the stove, you should immediately sit in the ice water to prevent the egg paste from overheating and caking. 3. Because later to squeeze into the cream filling, so the cup should not be too full. 4. The rest of the cake is refrigerated, and the taste is just as soft.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Bei Hai Dao Qi Feng Bei