Hokkaido Chifeng cake

Hokkaido, the legendary softest twilight cake, the humid bubbles of protein and the very low content of powder, allow it to stretch to the extreme the soft and wetness of the twirling wind, whose bright spots are not only soft, but also its glamour with sweet, young vanilla cream. This is a simple version of what I'm doing today, replacing vanilla cream with light cream, which is delicious。

Recipe Recommendations

eggs of 4
low powder 35g
milk 30g
salad oil 30g
light cream 250g
fine sugar 25g

milk fragrance
roast
three-quarters of an hour
ordinary

Steps for Hokkaido Chifeng cake

Prepare all kinds of food。

Prepare clean, oil-free, water-free containers and separate yolk。

Combining fine sugar, salad oil and milk with hand-plugs。

Sift low powder into yolk and mix it with a razor。

The mixed yolk paste is sifted and the finished product will be more elaborate。

The remaining fine sugar is added to the protein three times, and is sent to a wet hairble, which is just a little tip of the bend。

Don't get a hard-on. It's not soft。

One third of the protein paste is added to the yolk paste, evenly mixed。

If you pour a mixed yolk paste back into the remaining protein, it will be even。

Load it in a paper cup. Seven-eight full. Shake the bubble。

The oven is preheated at 180 degrees, and the upper and lower middle level is baked for 15 minutes。

Cream cream comes in three times with a little sugar, squeezes it into a cool cake with a puffy mouth, then the cake gets fat, and then it's finished with a sifting powder