How to make Hokkaido Chifeng cake - VicentaLakin's Recipe

Recipe Recommendations

eggs of 4
low powder 35 grams
fine sugar 80 grams
corn oil 30 grams
milk 30 grams
corn starch 10 grams
vanilla extract few drops of
egg yolk of 2
light cream 100ml

sweetening
baking
an hour
ordinary

Steps for Hokkaido Chifeng cake

1

Making cakes: four eggs, separated by protein yolk, with 30 grams of fine sugar in the yolk, and corn oil and milk。

2

Scan 35 grams of low powder。

3

Make a flat paste。

4

The protein was separated into a water-free and oil-free container, and was added to 50 grams of fine sugar three times, giving rise to a wet bubble that would pull out of the tip of the bend。

5

One third of the protein is mixed with the yolk paste, and then the balance with the protein。

6

The square paper model is about five or six minutes full。

7

The oven is preheated, 180 degrees and 15 minutes to the surface。

8

vanilla cream pie production: two egg yolks with an eggbeater, slightly white。

9

Sift in a mixture of low and maize starch。

10

Smash it gently with an eggbeater。

11

200 grams of milk added to 50 grams of fine sugar to boil on fire。

12

The boiled milk drops slowly in one third of the yolk paste, and is mixed with the pouring to prevent the block。

13

Pour the mixed pasta back to the rest of the milk and add a few drops of vanilla

14

Heated with a small fire, mixing it up, and when the face boils and becomes thick, it shuts down。

15

The egg mashed was immediately poured into an ice-water container, which was constantly splattered to smooth and thin, and when it was cooled, the ice sheet was frozen to cold。