I have always wanted to know why this cake is called Hokkaido Qi Feng. I didn't find an exact answer on the Internet. I only learned from a video that this cake was made of Hokkaido milk at the time, so it was called Hokkaido Qi Feng. I don't know if this is the case. If this is the reason, can the cake we made still be called Hokkaido Qi Feng?
This cake has low flour content and is very soft, so it will collapse badly when baked in a mold. It can only be stored in paper cups. Although it will collapse, it will improve to a certain extent after filling it with the vanilla cream filling, and it tastes really great!
Hokkaido Qi Feng
By NonaDickens
Recipe Recommendations
Steps for Hokkaido Qi Feng
1
Let's make the vanilla cream filling first. Prepare a large bowl, fill it with water, put an empty middle bowl in it, and place it in the refrigerator to refrigerate for later use.
2
Beat the egg yolks in the vanilla cream filling recipe with an egg beater until thick.
3
Mix corn starch and low flour and sieve into the egg yolk paste and mix well.
4
Add sugar to the milk and pour it into the pan and boil until it boils. Stir slightly while cooking to melt the sugar.
5
Pour part of the boiling milk into the egg yolk batter prepared above, and stir on one side to prevent agglomeration.
6
After stirring well, pour all the stirred egg yolk batter back into the milk pot and mix well.
7
Add a few drops of vanilla essence to the milk pan.
8
Heat the pan over low heat again, stirring while heating until the batter boils, and turn off the heat immediately.
9
Pour the cooked custard into the refrigerated bowl where you have prepared. Keep stirring to make the puree very smooth. When it is almost cool, cover it with plastic wrap and place it in the refrigerator for later use.
10
Whisk the whipped cream until it can maintain the pattern. I seem to beat it a little too much. I have never used Anjia's whipped cream before. I didn't expect the refrigerated whipped cream to be so easy to beat. It took only a few beats. It's like this.
11
Mix well with the refrigerated and cooled custard with a rubber spatula.
12
The vanilla cream filling is ready and can be placed in the refrigerator for later use.
13
Now let's make Qifeng cake. Add sugar to the egg white in three times and stir until it is wet and foamed.
14
Add sugar to egg yolks and beat well.
15
Add milk and vegetable oil and mix well.
16
Sift the low flour and pour it into the egg yolks and stir well.
17
Stir well the egg yolk batter.
18
Put one-third of the egg white into the egg yolk paste, mix well, mix well from bottom up, without stirring in circles to avoid defoaming.
19
Mix the cake batter.
20
Put the batter into a paper cup, squeeze it with a decoration bag or a spoon. Just fill each cup 5/6 full, because the cake will grow big during the baking process.
21
After the cake is baked and allowed to cool, sprinkle some powdered sugar on it, then place a small decorative nozzle in a decorative bag and squeeze the vanilla cream filling into the middle of the cake.Hokkaido Qi Feng Make Tips
Vanilla cream filling ingredients: milk 200 g fine sugar 50 g egg yolk 2 corn starch 10 g low powder 10 g vanilla essence a few drops of animal light cream 100 g Chiffon cake ingredients: eggs 4 fine sugar 50 g (add egg protein) fine sugar 30 g (add egg yolk) low powder 35 g vegetable oil 30 g milk 30 g Baking: middle layer in the oven 180 degrees for about 15 minutes 1. Jun Zhi's recipe, I used about one-third of the vanilla cream filling. 2. The specification of the paper cup I used was: 5CM*5CM*4.4CM, and there were 12 pieces in it. 3. I squeezed the vanilla cream filling first, and later found out that we should sprinkle powdered sugar first, so that the powdered sugar would not be sprinkled on the cream filling. Of course, the taste would not have any effect. 4. The vanilla cream filling has been refrigerated, just like eating ice cream. It's so delicious.