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

Hokkaido Chiffon Cake

Introduction:

"The softest Qifeng cake, the taste of ice cream ~ ~"

Production steps:

Step 1: Hokkaido Qifeng making process: Cake Ingredients: 4 eggs, 35g low gluten flour, 50g fine granulated sugar (added to protein), 30g fine granulated sugar (added to egg yolk), 30g salad oil and 30g milk

Step 2: separate the egg protein from the yolk. Make sure there is no oil or water in the bowl

Step 3: add the sugar into the protein three times, and beat it to the state of being able to pull out the wet foam with curved sharp corners.

Step 4: add the remaining sugar into the yolk and beat well. Add milk and salad oil and beat well.

Step 5: sift in the low flour and mix into a uniform batter.

Step 6: first fill 1 / 3 protein into the egg yolk batter, mix it gently with a rubber scraper, then pour the batter back into the protein basin, and continue to mix well with a rubber scraper. The batter is thick, fine and even.

Step 7: put the batter into the paper cup and fill it with 50% or 60%. Don't overload it. Put it into a preheated oven and bake for about 15 minutes until the surface is golden.

Step 8: vanilla cream filling ingredients: 200g milk, 50g sugar, 2 egg yolks, 10g corn starch, 10g low gluten flour, several drops of vanilla essence, 100ml animal light cream

Step 9: beat the yolk with a beater until it is thick and slightly white. Sift the low gluten flour and corn starch into the egg yolk paste. Mix the flour and yolk paste evenly with a scraper.

Step 10: add sugar to the milk, pour it into the milk pan and bring to a boil. Slowly pour 1 / 3 of the boiled milk into the egg yolk batter prepared in the third step. Keep stirring while pouring to prevent egg yolk from caking.

Step 11: pour 1 / 3 of the milk into the egg yolk batter and stir well, then pour all the egg yolk batter back into the milk pot. Mix well and add a few drops of vanilla.

Step 12: heat the milk pot over low heat again, and keep stirring while heating until the batter boils and thickens, then leave the heat immediately. Immediately pour the batter into a bowl of ice water. Keep stirring out of the egg milk mud, so that egg milk mud to maintain a delicate and smooth state, not caking, not pimple. Stir until the custard is almost cool, cover it with plastic wrap and put it in the refrigerator.

Step 13: when the custard becomes cold, whisk 100ml of animal cream to keep the pattern (see the pattern)

Step 14: mix the light cream with the cooled egg paste, mix well with the rubber scraper, and the vanilla cream filling is ready.

Step 15: after the cake is cooled, insert the flower mounting mouth with a small round hole into the inside of the cake from the middle, and squeeze the vanilla cream filling into the inside. Squeeze to the surface of the cake and puff up slightly.

Step 16: after pulling out the flower mounting mouth, the vanilla cream filling will overflow slightly on the surface to form a small round dot.

Step 17: finally, sprinkle some sugar powder on the surface of the cake, put some fruit or mint leaves as decoration, and you can eat it.

Materials required:

Eggs: 4

Low gluten flour: 45g

Fine granulated sugar: 130g

Salad oil: 30g

Milk: 230g

Egg yolk: 2

Corn starch: 10g

Vanilla extract: a few drops

Animal light cream: 100ml

Note: 1, to make this cake, only need to beat the protein to wet foam, can make the cake taste more soft. 2. Each cup of batter should not be more than 60% full, otherwise when baking, the batter will swell and overflow. 3. The cooking temperature of mashed egg and milk is very important, because it contains flour and corn starch, so it must be boiled until boiling, otherwise it will have the smell of raw powder. But it should not be overcooked, otherwise the egg and milk mud will become too thick and even caking. 4. After the puree is made, it can be stored in the refrigerator for about 2 days. 5. The temperature of baking Qifeng cake should be adjusted according to the temper of each oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Bei Hai Dao Qi Feng Dan Gao