Hokkaido

Recipe Recommendations

• eggs of 4
• low-gluten flour 45G
• milk 230g
• fine sugar 130g
• corn oil 30g
• egg yolk of 2
• corn starch 10g
• animal cream 120ML
• vanilla extract 2 drops

• sweetening
• roast
• half an hour
• ordinary

Steps for Hokkaido

1

Prepare your food. Cake mix: as shown

2

Separate the egg's protein yolk. Make sure there's no water in the bowl. No yolk in the protein。

3

The proteins were added to the sugar three times and sent to a wet state that would pull out the tip

4

The yolk is smoothed with white sugar, milk, corn oil

5

Sift low powder and mix it evenly

6

One third of the protein to the paste, even with a razor, and then pour all the remaining protein into the paste, and then fill it in a paper cup, not too full, 70% preheat oven, 160°C, 10 minutes, about 20 cents. The personal oven is adjusting

7

There's still some crack

8

vanilla: 200 g milk, 50 g sugar, 2 yolk, 10 g corn starch, 10 g flour, 2 drops of vanilla, 120 ml cream

9

The yolk is thick, and it's mixed with corn starch and low-band flour

10

Milk with sugar, boiled into the pot, poured boiled milk into a three-point paste, mixed it up to prevent the paste

11

Pour all the mixed noodles into the milk pan, and mix them gently, add vanilla, heat them with a little fire, heat them up until the face becomes thicker and mud becomes mud, and immediately leave the fire and put the boiled yogurt in the cold bowl, mix it up, and then put it in the fridge with a shampoo cap

12

put 120 ml of light cream on the road and mix it with the yolk in the fridge

Hokkaido Make Tips

Recipe Categories

• baking Recipes