Hokkaido Chi Feng
By VicentaLakin
My kids love cakes, of course I'm the one who eats them, but it's really hard to eat them out here, so if you have the same idea, let's do it together! It's the first time I've uploaded my work. It's probably not perfect. I hope you're more than happy
Recipe Recommendations
- low-gluten flour 80 grams
- milk 55 grams
- eggs of 5
- fine sugar 50 grams
- vegetable oil 30 grams
- vinegar two drops
- Castel sauce appropriate amount
- egg yolk one
- low powder 10 grams
- butter 5 grams
- light cream 40 grams
- powdered sugar appropriate amount
- sweet fragrance
- roast
- several hours
- simple
Steps for Hokkaido Chi Feng
1
The yolk is separated from the egg。2
Add 15 grams of fine sugar to the yolk, and mix pure milk with vegetable oil。3
Adding the rest of the fine sugar to the egg with two drops of vinegar, then moving at low speed into a wet bubble and then moving to a medium speed to a foam greasy like butter, and then a one-minute low-speed stroke, with the pointer visible to the egg lay, the whole process would be about four to five minutes。4
Take a third of the protein cream and mix the face, and then dump the mixed face into the remaining protein cream, bearing in mind that up and down, you can't mix, and you can't do it when it's over。5
Putting a good egg paste in the cup with a spoon, about seven points. Full6
After 10 minutes of preheating the oven, the oven is placed in the middle of the fire at 170 degrees, down to 150 degrees for approximately 25 minutes, and then out of the oven when the surface is yellow. Depending on the individual oven, because each oven has a different temper, and I use it pretty7
Squeezing the made cartha sauce into a cold cupcake, note: a hole with a chopstick。8
Casta sauce: Put milk, egg yolk, low powder, sugar... and mix it together, sift the impurities and then leach the impurities into the pot, heat it up to sticky, and in the process of heating, make sure that there is a small and unstoppable mixing to heat it up, so that it does not end up on the bottom, and then melts with butter and cools. The light cream is distributed to 60%, mixed into a completely cold sauce, and then squeezed into a cup cake with a watch pocket。9
Sift in the glucose10
I'm so happyHokkaido Chi Feng Make Tips
Note: If you want the cake to be baked properly, you have to hold on to the protein cream, not only if you have a good hand, but also if you have to be careful to flip, to keep in mind that you can't spin, flip, flip. Don't turn the fire too high before the cake is cooked。