Hokkaido Chifeng cake
By VicentaLakin
Recipe Recommendations
- protein of 4
- sugar 30g
- lemon juice appropriate amount
- egg yolk of 4
- salad oil 30g
- milk 30g
- low powder 35g
- milk powder appropriate amount
- eggs one
- Instant custard powder 15g
- vanilla pods appropriate amount
- light cream 100g
- sweetening
- roast
- an hour
- ordinary
Steps for Hokkaido Chifeng cake
1
Protein outages, with sugar added three times, to wet hair bubbles in the freezer. (Preventing bubbles)。
2
ADD 30 GRAMS OF SUGAR TO B。
3
Add salad oil and milk. And you add sifted low powder, and you mix it evenly with a razor。
4
One third of the protein is taken first into the yolk paste, which is easily evened with a razor. All the remaining proteins were then poured into the yolk paste, evenly mixed. Fill it in a bouquet, squeeze it into a square paper cup, seven or eight full. Push the bubble and send it to the oven。
5
Put it in a pre-heated oven at 180 degrees of fire for about 15 minutes. Get out of the oven and cool it。
6
KASHDA PETALS MADE: A MATERIAL IN THE BASIN IS MIXED TO ZERO PARTICLES。
7
B IS SIFTED, MIXED IN A。
8
AND THEN POUR C INTO THE MILK POT AND BOIL ONE HALF INTO THE EGG PASTE。
9
When it's plattered, it's all poured back into the milk pot, and it's softly plattered. The milk pot is heated with a small fire, which keeps the face boiled, becomes thick and immediately leaves the fire, and the bottom is constantly mixed with ice water to keep it thin and smooth. After almost cooling, cooling the fridge, and when it cools, pour light cream into half of the cartha pie mixed with a razor. Well done karsda can be saved for about two days。
10
Load Qasta's pie in a flower bag with a small circle. Insert the inside of the cake from the middle. Squeeze to the cake surface and make a small drum. You can pull your mouth out. There's a small dot over the face of the cake. Finally, it's done by sifting on the cake's surface a little bit of glucose-resistant powder and decorating cherry and mint leaves。Hokkaido Chifeng cake Make Tips
Make sure the custard filling is completely cooled before piping it into the cake, otherwise it will affect the texture.