The softest Hokkaido twilight cake
By VicentaLakin
Hokkaido is the softest cake in Tsing. It's thin, soft, moist, with smooth sweet milk sauce
Recipe Recommendations
- fine sugar 40 grams
- milk 200 grams
- low-gluten flour 10 grams
- eggs of 4
- salad oil 30 grams
- egg yolk of 2
- corn starch 10 grams
- light cream 100 grams
- vanilla extract few drops
- sweetening
- baking
- an hour
- ordinary
Steps for The softest Hokkaido twilight cake
1
Prepare two clean bowls, egg clear and yolk separate。
2
The yolk adds milk and the salad oils are evenly mixed。
3
Add sifted low-banded flour and mix it with a manual omelet so that the yolk part is ready。
4
Equation with fine sugar passes to wet state。
5
A third of the protein cream is mixed into the yolk paste。
6
And then you mix the rest of the egg with the yolk paste, and then you pour it into the bag。
7
Squeeze into the cup, full in sevens。
8
Put it on the oven and burn it at 160 degrees and for about 20 minutes。
9
And then we'll prepare the cartha sauce: yogurt and sugar with an electric omelet to lighten the color and a little loose。
10
Add low-banded flour and corn starch。
11
In addition, milk and vanilla are boiled with a milk pot and sugar with heat。
12
Then you pour milk sugar into the paste (this step needs to fall slowly, or it'll be easier to make eggs)。
13
And then refill the milk pot, and the little fire heats up until the paste becomes thicker and free of fire。
14
Light cream to 80%。
15
Finally, we'll even up the cathedral sauce and the cream that's out。
16
Put the pie in the bag and squeeze it in the middle of the cake。
17
Then make something nice on it。