Hokkaido Chifeng cake
By VicentaLakin
i've never had the courage to do it. i thought hokkaido's cakes would be better, but they were really good! especially after a night of cold storage
Recipe Recommendations
- eggs of 4
- low-gluten flour 35g
- sugar 80g
- milk 30g
- salad oil 30g
- egg yolk of 2
- light cream 100g
- corn starch 10g
- sweetening
- baking
- several hours
- senior
Steps for Hokkaido Chifeng cake
1
Let's start with the cream pie
2
Use the hand-plug to get a little hairy. White
3
sift in 10g of low-band powder and 10g of corn starch. pink
4
200g milk with 50 g sugar. fire starts boiling
5
A third of the boiled milk fell into the paste of the egg yellow and flour, and it kept mixing
6
And then we'll pour the mixed paste back to the boiled milk. Medium
7
Once it's boiled again, we're going to stop
8
It's like a six-year-old
9
And then you add a completely cool paste to the cream
10
It'll be smooth up and down
11
and then the cake ~ four yolks plus 30 g of sugar, 35 g of low-weed powder, 30 g of milk and 30 g of salad oil made of yolk paste
12
four egg scoring times with 50 g sugar
13
Take out a third of the lumber and add it to the yolk paste
14
It's even, and then it's back in the egg clear
15
When you're done, just a little bit of it
16
Then we'll put it in a little paper cup, and it'll be six-point full; up and down, middle, 180 degrees, 15 minutes
17
If you're cold enough, just squeeze in with a nice cream pie