Hokkaido Chifeng cake
By VicentaLakin
Summer inflammation. Hokkaido twilight cakes, soft twilight cakes, skating vanilla cream pies..
Recipe Recommendations
- eggs of 4
- fine sugar
- corn oil 30 grams
- low powder 35 grams
- milk 30 grams
- egg yolk of 2
- low-gluten flour 10 grams
- light cream 100ml
- corn starch 10 grams
- vanilla extract few drops
- sweetening
- baking
- an hour
- ordinary
Steps for Hokkaido Chifeng cake
1
Cream first: two yolks into the bowl, and an electric omelet to make it light and thicker
2
Scan low powder, starch
3
Softly blend
4
Put milk in the milk pot and boil it with sugar
5
Pour a third of the milk into the yolk paste and mix it evenly. Pot. Lee
6
Join the vanilla and mix it with heat until it boils and becomes thick and leaves the fire
7
Now pour the boiled egg cream into the iced water bowl and keep it smooth and thin; cool it and put it in the fridge. Refrigeration
8
put 100 ml of animal light cream in a condition that keeps the raisins in line and blends with cooled and good egg mashed; we can put the cream in the freezer
9
Started making twilight cakes: protein separated from yolk, three times with sugar to wet hair bubbles
10
Egg yolk and sugar
11
Add milk, mix
12
Add corn oil
13
Sift in flour, blend to smooth and non-particle
14
Take a third of the protein and mix it with the yolk paste, and then all the paste into the remaining protein
15
The pasta is packed in a one-time bouquet and squeezed into a cup of five to six points. Full
16
Put it in the middle of the preheat oven, up and down, 180 degrees, about 15 minutes
17
It's normal for the cake to shrink when it's out of the oven; put the frozen cream in the bag and squeeze into the cake. Body
18
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