Hokkaido Chifeng Cup
By VicentaLakin
I used to do a lot of chimpanzees for cake, either a round or a cake roll, because I didn't want to challenge the rest of them when even basic chimpanzees couldn't do it. This Hokkaido cake cup I've been making lately, because of the high content of eggs and the low content of flour, it's so delicate that it tastes so good. It's an ugly cake that tastes like a surprise, and one can't be forgotten. Double rest days, a bowl of sweet afternoon tea with the children, balcony, sunshine, laughter, comfort... simplest satisfaction and joy
Recipe Recommendations
- eggs of 4
- low-gluten flour 35 grams
- corn oil 30 grams
- milk 30 grams
- fine sugar 70 grams
- sweetening
- baking
- half an hour
- senior
Steps for Hokkaido Chifeng Cup
1
The yolk is separated, and 20 grams of lint is added to the yolk. The protein should be in a clean, oil-free container
2
Add milk and corn oil evenly。
3
Sifted into a once sifted powder。
4
Light and flat。
5
Protein is loaded into clean, oilless and waterless containers, and electrically hit the egg with a low speed to the fish eye。
6
Add a third of the fine gauze。
7
Mid-speed to foam honey, starting to get thick。
8
再次Add a third of the fine gauze。
9
When a clearer texture appears, insert the last one-third of the tan。
10
Continues to the state of wet hair bubbles that can pull out of the corner。
11
Take a third of the distributed protein and add it to the yolk paste。
12
Light and flat。（要用切半与翻拌的手法，不要画圈，否则容易消泡）
13
Pour mixed yolk paste into the remaining two-thirds of the protein。
14
Light rolls into fine cake paste。
15
Put the cake in a cup. I put 12 of them together, and three of them were different, so I didn't put them together
16
Put it in a pre-heated oven, 200 degrees, mid-level, light fire, for about 20 minutes, and you can get out of the oven on the surface。Hokkaido Chifeng Cup Make Tips
Poetic Notes:
1: For this Hokkaido Chiffon Cake, you only need to beat the egg whites to the soft peak stage. This will make the cake's texture finer and softer.
2: Since this cake has a very low flour content, it is not suitable for baking in a round mold as it will easily collapse; using paper cups is more appropriate.
3: When filling the batter, do not fill each paper cup more than 60-70% full, otherwise the batter will expand and overflow during baking.
4: After baking, you can pipe some vanilla cream filling inside the cupcakes. This not only prevents the cake from collapsing but also enhances the texture and flavor.