Hokkaido Chifeng cake
By VicentaLakin
# SUNWIND BAKING # # LONG CR32KAA TRIAL REPORT # # THIS LITTLE CAKE HAS A SOFTER TASTE # # OF THE WIND # # AND A NICE CREAM PUDDING # # IN A NICE LITTLE PAPER CUP # # MY LITTLE FRIENDS HAVE ALL THE JOYS #
Recipe Recommendations
- egg yolk 2 only
- corn oil 35 grams
- pure milk 50 grams
- low-gluten flour 16 grams
- protein 100 grams
- milk 160 grams
- butter 12 grams
- light cream 100 grams
- fine sugar 30 grams
- salt 1/4 teaspoon
- powdered sugar 10 grams
- sweetening
- roast
- half an hour
- ordinary
Steps for Hokkaido Chifeng cake
1
Make a cathedral butter tart and mix it with fine sugar to melt it
2
Scan low-banded flour
3
You pour milk into the little milk pot, the little fire boils, slowly pours into the yolk paste and mixs it evenly
4
The mixed face is sifted into the small milk pan and boiled to a dense and smooth state
5
Add sugar powder to the light cream for distribution to 8
6
We'll put in the light cream, we'll mix it, we'll cool it in the fridge
7
Add fine sugar to the yolk and melt it
8
Add corn oil and milk and continue to mix to full milking
9
Scan low-banded flour，蛋黄糊做好了放置一旁备用
10
The proteins were sent three times to a big bend (i.e., 8 distributions)
11
Take a third of the protein cream and mix it in the yolk paste
12
And then back to the remaining protein frost, and then you'll be able to even it with a razor
13
Sliced cake in a bouquet, squeezed into a cup, full of six
14
LONG CR32KEA OVEN 165 DEGREES PREHEAT, BAKED 25 MINUTES
15
Take out the refrigerated entrails, stuff them in the bouquets, sift the sugar powder, and put some fruit decorations
16
Lovely little cupcakes
17
It's deliciousHokkaido Chifeng cake Make Tips
The eggs for a kamikaze cake are better frozen, and the protein is more stable when frozen to the edge of the ice. It's normal for this cake to turn back when it's baked, and it needs to be squeezed into the pie before it's drummed again. It'll be better if you put a good three-pack cake in the freezer and eat it in an hour