Hokkaido Chi Feng
By VicentaLakin
The beauty of Hokkaido Chifeng lies in its soft material and its rich smell of milk. Take a bite, the middle cathedral drops out, the thick fragrance spreads between the lips, with the softest twilight cakes, and this is the moment of the magic memory
Recipe Recommendations
- egg yolk of 6
- milk 60 grams
- corn oil 50 grams
- fine sugar 70 grams
- salt 1.5 grams
- low-gluten flour 65 grams
- protein of 6
- lemon juice few drops
- Castel Sauce Materials appropriate amount
- butter 10 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Hokkaido Chi Feng
1
Milk, corn oil, sugar and salt are placed in an eggbasket, with a hand-pumper clockwise to melt the sugar completely; full homogeneity with an egg yolk clockwise, with sifted low-banded flour, and evenly with a rubber razor。
2
Lemon juice is added to the protein, and one third of fine sugar is added to the bubble with an electric puncher; and two more instalments are added with fine sugar, which sends the protein to wet hair bubbles, and a small bend to the head of the egg is raised。
3
One third of the produced protein is added to the paste, evenly mixed with a rubber razor; the mixed paste is poured into the remaining proteins, evenly mixed with a rubber razor and thinly smoothed face。
4
The square card model is drawn into the grill, and the mixed paste is packed into a bouquet and squeezed into the cup, with a full seven. (Can also pour paste directly into a paper cup with a spoon or other tool
5
The oven is preheated, up and down 180 degrees, mid-level, baked for about 15 minutes. When the cake is baked, it's laid cold on the grill。
6
Cathedral penthouse: The yolk is scattered, half a quantity of fine sugar is added, and the body size becomes larger。
7
Add sifted low-banded flour, blending。
8
The milk and the other half of the fine sugar are poured into the pot to heat the fire, so that it is boiled until it boils out of the fire, and slowly into the paste, while it is mixed upside down。
9
Mix the good face paste。
10
After the sifting, the face is poured into the small fire of the pot to heat it up, to stir it up to smooth, to add butter to soak it to the fire and to cool it back。
11
Finalization of Chifeng in Hokkaido: Colded kashda sauce is loaded into a small crotch bag, inserted from the middle of the cake and squeezed into a proper amount of pie, with a little sugar powder on the surface。Hokkaido Chi Feng Make Tips
There will be some retrenchment when the cake comes out, which is normal. 2. The temperature and timing of the roasting shall be for reference purposes only。