Hokkaido Chi Feng
By VicentaLakin
Welcome to my WikiLeaks public platform, "Little Lady" twirling cake, which has always been the work of soft women in the cake faction, not only because of the high content of milk, moisture and oil, but also because of the fact that the products are wet and soft after a few days. The total water content of this Hokkaido cake can be described as heartbroken, and it's like chewing a cloud, plus cool vanilla pie. It's really not like ice cream is like ice cream. Oh, yes, I don't know why it's called Hokkaido cake, but it's probably because Hokkaido is a product with a higher milk content
Recipe Recommendations
- eggs of 4
- milk 30g
- oil 30g
- sugar 80g
- low-gluten flour 35g
- light cream 100g
- corn starch 10g
- egg yolk of 2
- sweetening
- baking
- ten minutes
- senior
Steps for Hokkaido Chi Feng
1
two egg yolks added to 200 g milk and 10 g corn starch 10g low-string powder with a little fire heating and constant mixing
2
It's gonna heat up until it's pasty
3
You can add a little vanilla powder to it
4
100 g light cream with 50 g sugar
5
Cream cream with cold yolk, evenly mixed
6
Add all the light creams and mix them evenly
7
four yolks with milk, oil and low-strength powder, and 30 g sugar evenly
8
four eggnogs with 50 g sugar, nine for distribution
9
A third of them go into the yolk paste
10
Put it back in the protein paste
11
It's a six-point mark
12
Put it in the oven. 170 degrees up and down the middle. 20 minutes
13
Let's get it out
14
And then we'll squeeze it in from the bag