Hokkaido Chifeng cake
By VicentaLakin
The softest twilight cake, the taste of ice cream
Recipe Recommendations
- eggs of 4
- low-gluten flour 45 grams
- fine sugar 130 grams
- salad oil 30 grams
- milk 230 grams
- egg yolk of 2
- corn starch 10 grams
- vanilla extract few drops of
- animal whipped cream 100ml
- milk fragrance
- baking
- several hours
- ordinary
Steps for Hokkaido Chifeng cake
1
Hokkaido Chifeng production process: cake mix: 4 eggs, 35 grams of low-banded flour, 50 grams of fine sugar (in protein), 30 grams of fine sugar (in yolk), 30 grams of salad oil, 30 grams of milk
2
Separate the egg protein from the yolk. Make sure there's no oil or water in the protein bowl
3
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。
4
The egg yolk goes with the rest of the fine sugar, flattens. Add milk and salad。
5
Sift low powder and mix it with even paste。
6
One-third of the protein goes to the yolk paste, softly mixes it with a rubber razor, then rewinds the mixed paste back into the protein basin and continues to be evenly smoothed with a rubber razor. And then it's thick, thin and even。
7
Put the pasta in a paper cup, 50 or 60% full. Never get too full. The oven is pre-heated at 160 degrees, baked for about 15 minutes, and can come out of the oven until the surface is yellow。
8
VANILLA CREAM PIE: 200 GRAMS OF MILK, 50 GRAMS OF SUGAR, 2 GRAMS OF EGG YOLK, 10 GRAMS OF CORN STARCH, 10 GRAMS OF LOW-BANDED FLOUR, A FEW DROPS OF VANILLA, 100 ML OF FRESH ANIMAL CREAM
9
The yolk hit thick and white with an eggbeater. Low-banded flour and corn starch are mixed into yolk paste. Scramble with a razor so that flour and yolk paste are evenly mixed。10
Milk with sugar, boiled in the milk pan. One third of the boiled milk is slowly pouring into the third stage of the yellow paste. It's always bludgeoning, preventing the yellow-faced lumps。
11
A third of the milk is poured into the yolk paste and evenly mixed, and all the mixed yolk paste is poured back into the milk pan. And softly and softly, with a few drops of vanilla。
12
And the milk pot is reheated with a small fire, which heated and strung until its face boils and becomes thick, and it leaves the fire. Put the boiled egg cream in the cold water bowl. The egg mashed is constantly mixed to keep the mashed fine, smooth, uncoated, uncomfortable. When it's almost cooled, it's covered with a membrane and put it in the fridge。
13
WHEN THE EGG MASHED GETS COLD, THE 100 ML OF ANIMAL LIGHT CREAM IS RELEASED TO A STATE WHERE IT CAN KEEP A LINE
14
Combination of light cream and cooled egg mashed with rubber razors, and vanilla cream。
15
When the cake cools, it is inserted from the middle of the cake with a small hole in the mouth and squeezed into the vanilla cream. Squeeze to the face of the cake。
16
When the bouquet is pulled out, the vanilla cream pap will spill a little bit over the surface and form a little dot。
17
Finally, some sugar powder would be put on the face of the cake, some fruit or mint leaves to decorate。