Hokkaido Chifeng cake

Recipe Recommendations

• fine sugar 25 grams
• corn starch 5 grams
• milk 100 grams
• mayonnaise
• light cream 50 grams
• vanilla extract few drops
• low powder 5 grams
• vegetable oil 30 grams
• egg liquid
• white vinegar few drops

• vanilla
• roast
• several hours
• ordinary

Steps for Hokkaido Chifeng cake

1

Make vanilla pies and prepare a large bowl of fresh water in it, a bowl in it, and put it in the freezer。

2

The yolk in the vanilla pies hit it in a thicker state

3

The combination of corn starch and low powder is evenly mixed into yolk paste

4

Milk and sugar are boiled to boil, while a little mixing is used to melt the sugar。

5

Pour a part of the boiled milk into the yolk paste, and mix it upside down to prevent a block。

6

When the mix is even, all the mixed yolks are poured back into the milk pan, and a few drops of vanilla are added。

7

Heat again with a little fire, while mixing it up until it boils down。

8

Put the boiled egg mashed into a frozen bowl, and keep mixing, so that the mashed is smooth, and when it's almost cooled, it's covered with fresh film。

9

Send the light cream and fine sugar to keep the line still

10

It is evenly mixed with colded egg mashed with rubber razors, and the freezer is available for replacement。

11

The yolk and the sugar, the oil and the milk and the oil

12

Low powder is sifted and thrown into the yolk

13

Protein and a few drops of white vinegar, three times in the form of sugar

14

Put a third of the protein cream into the yolk paste, evenly mixed, and don't clutter。

15

Put the mixed paste back in two-thirds of the protein cream. even

16

The oven is preheated, the pasta is loaded into a paper cup, and a full seven. Because the cake will grow big during the roast。

17

When the cake is baked and cooled, some sugar powder is placed on it, and a small bouquet of fragrance is put on it。

Hokkaido Chifeng cake Make Tips

Recipe Categories

• baking Recipes