Hokkaido Chi Feng

By VicentaLakin

Hokkaido Chi Feng
The softest piece of paper in all the cakes is this Hokkaido Chifeng

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Steps for Hokkaido Chi Feng

  • 1
    The yolk is separated and placed in a large basin and half the fine sugar is added。
  • 2
    Battered with eggs to light and white, low-banded flour and corn starch are sifted with eggs to the point where there are no dry powder particles。
  • 3
    Milk pours into a small pot, drops two drops of vanilla and heats with a little fire to boil。
  • 4
    The boiled milk is slowly down into the yellow paste of step 2, which must be constantly mixed to prevent the yellow paste。
  • 5
    The whole of the yolk face of step 4 is then poured back into the small pot and the small fire is heating up, and this step is constantly mixing and the liquid slowly becomes thicker。
  • 6
    When a certain density is reached, the fire rises, butter is added, and the remaining temperature in the pot is used to melt into butter, and the egg paste basin sits in cold water。
  • 7
    Cream cream with the rest of the fine sugar, with iced water up to six distributions。
  • 8
    The light cream that has been distributed has been added to step six in order to mix it into a vanilla cream tart and remain in the fridge for use。
  • 9
    separate yolk. they are placed in two large basins (not to mention that all of them are free of water and oil), and egg yolks and 10 g fine sugars are mixed with eggs to melt and are then evenly mixed with salad oil。
  • 10
    We'll add milk to the mix。
  • 11
    Sift in low-banded flour and mix it evenly with eggs to the point of no flour particles。
  • 12
    The protein is hit with an electro-plug to a thick bubble, in two instalments with fine sugar and a wet hair bubble (the egg is pumped from the bottom of the pelvis, the protein has a long triangle on the head and the protein is bending)。
  • 13
    One second of the distributed protein cream is added to the yellow paste of step 3, evenly mixed。
  • 14
    And then step 5 goes back to the protein cream basin, even with the remaining protein cream。
  • 15
    Put the cake in a square toast full of six。
  • 16
    Put it in the middle of a preheated oven, about 180°C15 minutes. After a little cooling out of the oven, the vanilla cream pie in the fridge is fed into a flower bag with a long beak, the cake is inserted in the centre and squeezed into the middle to see a small white dot. It's better to eat when the fridge is frozen。

    • Hokkaido Chi Feng Make Tips

    Once this cake is finished, it'll be colded in the fridge and tasted better, like ice cream. It'll be better if you put sugar on some fruit。

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