Hokkaido Chi Feng

Recipe Recommendations

• Cake eggs of 4
• low-gluten flour 35 grams
• fine sugar 80 grams
• corn oil 30 grams
• milk 30 grams
• Vanilla cream stuffed beef 200 grams
• egg yolk of 2
• corn starch 10 grams
• vanilla extract few drops of
• dairy whipped cream 100ml

• sweetening
• baking
• several hours
• ordinary

Steps for Hokkaido Chi Feng

1

First make vanilla butter, and the yolk gets thick and has a little color. White

2

Low-banded flour mixed with corn starch sifted into the yolk paste

3

Milk with sugar, boiled in the milk pan

4

One third of the boiled milk drops slowly into the yellow paste of step 2. It's always tumbled over and over

5

Pour all the mixed yolks back in the milk pot and gently mix them

6

Add a few drops of vanilla

7

The milk pot is reheated with a small fire, which continues to stir until its face boils and becomes dense, and immediately leaves the fire. Now, pour the boiled egg mashed into the iced water bowl, and keep mixing until it's smooth and cool

8

Now make a cake, and when the protein yolk is separated into a water-free, oil-free basin, the protein hits with sugar until the wet hair bubble that pulls up a big bend hook

9

The yolk goes to the sugar

10

And then we'll put milk and corn oil in and we'll sift low powder

11

It's made of pasta without particles

12

You mix the yolk paste with the egg paste

13

Six cents full, 180 degrees and 15 minutes in the preheated oven

14

The vanilla egg paste was cold by the time the cake was baked

15

It's mixed with an egg paste

16

When the cake cools, it is inserted from the middle of the cake with a small hole in the mouth and squeezes into the vanilla cream pie. Squeeze to the face of the cake. When the bouquet is pulled out, the vanilla cream pap will spill a little bit over the surface and form a little dot. Finally, you can eat some sugar powder on the face of the cake

17

It's like ice cream. It's delicious

Hokkaido Chi Feng Make Tips

Recipe Categories

• baking Recipes