Hokkaido Chifeng cake
By VicentaLakin
Hokkaido Tsim Fung is a really good cake, whether it's an 80-year-old grandfather or a sweet girl who'll love it if he eats it. Methodologies and steps have been improved and it has been found that they are actually going to be done fairly quickly and can be done in almost two hours (including a variety of cleaning). This square comes from King's Landing. For bakers, the square is the most appropriate, and he will think of many issues that need attention, and he will be careful, step by step, and the final product will be satisfied. First of all, the only problem with the king's side is that it's too sweet, all the squares are, so to reduce part of the sugar, the limit is a third. Two, a lot of people do sweets feel too much sugar and too much oil, and I often hear people don't even put oil or sugar. And? Of course it's a failure. It won't taste good. A snack is in itself a happy food, and if it is not satisfied at the moment it enters its mouth, it loses its original purpose. Too much on the calorie itself to stop eating, because the good tastes need oil to polish, and the low-calorie snacks feel pretty bad。
Recipe Recommendations
- cake paper mold
- low-gluten flour 35g
- fine sugar 40g
- salad oil 30g
- eggs of 4
- milk 30g
- egg yolk of 4
- vanilla extract 2g
- animal whipped cream 20g
- corn starch 180G
Steps for Hokkaido Chifeng cake
1
Cake first: Quickie separates from yolk. Quickie pots are free of oil!
2
a single sugar of 40g is added to the egg cleaner, and a wet hair bubble is struck with an egg-beater, which is probably in a state of a large corner and is then replaced by a refrigerator. of course, if you don't have the temperature, you can leave the fridge, which is designed to reduce the amount of bubbles。
3
Wet hair bubble status map。
4
add 20 g sugar to the separated yolk basin, and then flatten it with an eggbeater. i usually get to the point where the sugar is basically dissolved, if it's a little bit too close. here you have to be fine, or it's too big to dissolve。
5
Then add salad oil and milk, and mix it evenly. I usually choose sunflower oil because there's no other taste. Don't use olive oil and peanut oil, so the snacks will smell weird. Of course, if you make peanut-like snacks, the peanut oil will be much more colorful then。
6
We'll put low-banded flour in the yolk。
7
It is recommended to mix it until dry powder is not visible。
8
Here's the mix of protein and yolk。
9
Smash it in a tangled way。
10
The remaining proteins will be added after the mixture。
11
Continue to mix evenly by cutting。
12
Then put it in a paper cup, and it'll be a full seven. The oven is preheated at 180 degrees for 10 minutes and then placed in the upper and lower middle level for 15 minutes of roasting and taking out the cooling。
13
Vanilla pie production: egg yolk with an egg-pumper。
14
And you can see it's a lot more white than before。
15
Milk and sugar in the pot. Try to use a small fire, mixed from time to time, and do not use the skin, which, if you have it, tastes bad. One third of the boiled milk is slowly added to the distributed yolk and mixed. I use an electric omelet to mix it at a low speed, with chopsticks or hand-made mixers. You can do whatever you want to do。
16
Corn starch and low-banded flour are sifted and added to the yolk with a small amount of vanilla at the same time. The way you do it, just don't see dry powder。
17
Put the above yogurt back in the milk pan and heat the fire. Heat while mixing. At this point, it becomes clear that the egg yogurt in the pot is slowly condensed and has to be intruded, because the bottom of the pot is the first to congested, and the rest to begin to congregate。
18
The yolk milk, which heats up to a pot, becomes thick paste. I usually mix it with a razor to the point where I don't stick。
19
Quickly fell into another bowl, mixed in the ice water basin, so the yolk milk cooled quickly. It's a lot of work here, and it's a lot of pain in the arm. Be careful whether the basins you use bear the cold or the heat, or whether the glass bowls are thick or stainless steel, or whether they break easily. It's cooled to below constant temperature and put it next to it。
20
cream 180g with an eggbeater. i left some sugar in the cream when i did it。
21
Personally, it's easier to pass out with sugar, and this is the cream。
22
Finally, butter mixed with yogurt paste。
23
Good vanilla cream pie。
24
Take out the bouquet, find a bouquet, then squeeze the vanilla cream into the twilight cake。
25
You're gonna have to go deeper in your mouth so you can squeeze more and more, and you're gonna find that all the twitchy twig cakes can be put on cream. If you think it's not good, put some fruit on it, and put a little sugar powder under the fridge。
26
Finish ChartHokkaido Chifeng cake Make Tips
One, a cake cup in square form, because it's good! Two, don't look at the steps, it's really not too much trouble, and it's not too bad to eat. Try it. There's not one who says he doesn't like to eat three, and the remaining protein can make an angel cake, which is not cholesterol。