Hokkaido Chifeng Cupcake

By VicentaLakin

Hokkaido Chifeng Cupcake
After eating, it'll be a cup of true love. Super-loved cup, it's simple. Let's build it

Recipe Recommendations

Steps for Hokkaido Chifeng Cupcake

  • 1
    First of all, we're going to make a casta sauce: separate the yolk from the pelt and put it in the mixer and add two-thirds of the fine sugar。
  • 2
    Smuggled with eggs until fine sugar was fully integrated, as illustrated。
  • 3
    Corn starch and low-banded flour are mixed and sifted into the previous yolk, evenly mixed。
  • 4
    Pour 400 grams of pure milk from the internal cortex into the milk pan, and pour the remaining third of the fine sugar in it。
  • 5
    Light the fire, and the small fire continues to heat up for 20 seconds after boiling。
  • 6
    Turn off the fire and immediately take the boiling milk and pour it into the mixed yolk paste, and keep mixing it upside down。
  • 7
    Slow down, and then keep mixing until all the milk is poured in and evenly mixed。
  • 8
    Sifting the mixed milk and yolk paste back into the milk pot with a thin net。
  • 9
    AT THIS POINT, THE FIRE IS LIT, THE MEDIUM AND SMALL FIRE IS HEATED, AND IT CONTINUES TO BE MIXED WITH A RAZOR UNTIL THE MILK YOLK PASTE BECOMES THICKER AND SMOOTHER. PS: SCRATCH THE PASTE AT THE EDGE OF THE POT WITH A RAZOR
  • 10
    Turn off the fire and use the butter to melt it and mix it evenly
  • 11
    Prepare a pot of ice water to cool the milk pot quickly into the ice water。
  • 12
    When completely cooled, the membrane is placed in the refrigerator at 0 degrees or 30 minutes static at 2-6 degrees。
  • 13
    and while we're in the cold, we start making twilight cakes: four big eggs of protein and yolk, and milk and corn oils for backup. add fine sugar b30 grams to the protein three times。
  • 14
    Add a few drops of lemonade to repeat the previous step until it hits a wet blister, which means that the eggbeater has a bend down。
  • 15
    add 10 grams of fine sugara to the separated yolk and evenly mix it directly with an eggbeater that has just hit the protein. a preheat oven with a 150-degree fire。
  • 16
    Low-speed mixing until the fine sugar is fully integrated. No sugar particles, as shown
  • 17
    Add corn oil even with pure milk。
  • 18
    Scan low-banded flour mix even to dry powder particles。
  • 19
    A third of the protein cream is mixed with the yolk paste, the mix is even, and the technique is applied in the form of a tangerine。
  • 20
    Repeat the previous step until all protein cream and yolk paste are completely evenly mixed. The good paste should be smooth, thin, thick and bright。
  • 21
    Put the pasta in the bag。
  • 22
    Cut the top of the bouquet and squeeze it into a plattered cup. Here you can measure 14-16 cups。
  • 23
    Put it in a preheated oven with 150 degrees of heating in the upper and lower middle tube and 30 minutes of roasting. Put one side of the cooling back after the stove。
  • 24
    Take a clean basin, pour light cream into the ice cream and pass it to 90%。
  • 25
    The well-prepared Castile sauce, which continues to be distributed with an electric omelet, is fine because of the casta sauce。
  • 26
    The puffy or round-tips are used here to put them in the bouquets and to place the well-built Casta butter in the bouquets。
  • 27
    Put the flower mouth in the middle of the cooled cake and squeeze it into the right amount of Casta butter sauce. And then the cake cups are slowly full. A Hokkaido Twilight Cup is ready。
  • 28
    I'll put sugar powder on the face of the cake. You can also match your favorite fruit decorations。

    • Hokkaido Chifeng Cupcake Make Tips

    When you're making a cup of cake, you need to run the yolk paste quickly, so that the protein doesn't go too far

    Recipe Categories

    Recipe recommendation