Hokkaido Chi Feng
By VicentaLakin
The legendary softest twilight cake, the wet hair of the protein and the very low content of the powder have enabled it to eugenic the soft and wetness of the twilight, whose bright spots are not only soft, but also its glamour (the formula comes from Master PH). Twilight raw materials: 4 eggs, 35g flour, 50g sugar, 30g vegetable oil, 30g Crème Anglaise water: 250g milk, 220g cream, 6 eggs, 80g sugar, 2 vanillas
Recipe Recommendations
- eggs of 4
- sugar 50g
- water 30g
- light cream 220g
- sugar 80g
- low-gluten flour 35g
- vegetable oil 30g
- milk 250g
- vanilla pod art. 2
- milk fragrance
- baking
- an hour
- ordinary
Steps for Hokkaido Chi Feng
1
Twilight raw materials: 4 eggs, 35g flour, 50g sugar, 30g vegetable oil, 30g Crème Anglaise water: 250g milk, 220g cream, 6 eggs, 80g sugar, 2 vanillas
2
Separate the protein from the yolk in two waterless, oilless bowls
3
Pour water and vegetable oil, completely emulsed
4
Add yolk and even
5
Add sifted low-banded flour, quickly mixing to dry powder, to be used
6
Add an appropriate amount of fresh lemonade and sugar to the protein, and then get to the wet hair bubble
7
One third of the protein is evenly mixed with the yolk paste, which is then applied equally to the remaining protein。8
Put the cake in the bag and squeeze it into the cup
9
Pre-heat oven 135 degrees in advance, mid-level roast, 50 minutes。
10
Milk and light cream pour into the milk pan and boil
11
Cut the vanilla herbs open from the middle and scratch the vanilla seeds from the tip of the knife
12
The vanilla herbs and vanilla seeds in the cut are added to the milk。
13
Cook it out of the fire and put on a pan cap for about 15 minutes
14
Add sugar to the yolk
15
Hit it with an eggbeater
16
It's a very slow drop in the milk of a vanilla herbs, and it's mixed
17
The milk pot shall continue to be placed on the fire and shall be slowly boiled in the fire until a microcosm can turn off the fire。
18
Into a big bowl prepared in advance, sitting on ice, which cools the butter。
19
Finally, the frozen butter sauce will be loaded into the bouquet and squeezed into the cooled twilight cupcakesHokkaido Chi Feng Make Tips
1. the formulation of the north sea chifeng is wet, the protein hits a wet hair bubble, and it is normal to retort. 2. the original cream sauce is 100 g sugar, which individuals find too sweet to reduce to 80g3. the final juice of the butter sauce must be kept under control of the fire, which can be slowly boiled until the butter sauce is slightly sticky, the razor is cut with a dent and not filled immediately。