Hokkaido Chifeng cake
By VicentaLakin
Soft cakes with cold, smooth vanilla cream, really look like ice cream again
Recipe Recommendations
- eggs of 2
- low-gluten flour 18g
- fine sugar
- corn oil 15g
- milk 15g
- egg yolk of 2
- corn starch 10g
- vanilla extract few drops of
- animal whipped cream 100ml
- sweetening
- roast
- half an hour
- simple
Steps for Hokkaido Chifeng cake
1
Separate the egg protein from the yolk. Make sure there's no oil or water in the protein bowl
2
The protein was added to the fine sugar three times and sent to a state of wet hair bubble that could pull out of the tip of the bend. Then put it in the freezer
3
The egg yolk goes with the rest of the fine sugar, flattens. And then we'll mix milk with corn oil
4
Sift low powder and mix it into flat paste
5
One third of the protein goes to the yolk paste, with a rubber razor. even
6
And then we'll put the blended paste back in the protein basin, and we'll continue to do it evenly with a rubber razor
7
It's thick, delicate, even
8
Put the pasta in a paper cup
9
Put it in a pre-heated oven of 180 degrees, mid-level, top-fire, about 15 minutes. You'll be out of here on the surface
10
see the swan puffs at http://home.meishichina.com/recipe-191367.html, when they cool down, and then insert a small round of croaks into the inside of the cake and squeeze into the inside. squeeze into the face of the cake. just a little drum up. after pulling out the crotch, the vanilla creams will spill a little bit over the surface and form a little dot. finally, some sugar powder on the cake's surface will be eaten