Hokkaido Box
By VicentaLakin
LIFE IS HARD, SO IT TAKES A LOT OF SWEETNESS. TODAY, YOU'RE PRESENTED WITH THE "SWEETIE" OF THE CAKE WORLD. THE EMERGENCE OF TA REFRESHED THE TASTE BUDS OF THE FOOD EATERS: SOFT AS COTTON, A VANILLA CREAM PIE LIKE ICE CREAM, A BITE OF MILK FULL OF MILK, SOFT SKATING, A FEELING OF HEART MELTED. IF YOU WANT TO LEARN HOW TO BAKE IN HANGZHOU AND FIND A CAKE TRAINING SCHOOL, YOU'LL HAVE TO BE PATIENT
Recipe Recommendations
- milk 460 grams
- light cream 200 grams
- egg yolk 240 grams
- protein 240 grams
- fine sugar
- salad oil 60 grams
- low powder 80 grams
- Castel powder 20 grams
- sweetening
- roast
- half an hour
- simple
Steps for Hokkaido Box
1
60g milk and 60g salad oil, respectively, to heat up to 60 degrees and mix milk and salad oil with full emulsion
2
Add yolk and low powder, and mix it up to smooth
3
add 100 g fine sugar in 240g proteins to the bendy tail
4
We mix some of the proteins with the yolk paste, we mix them evenly, then we dump the protein back, we mix them evenly
5
the oven preheated 160 degrees, squeezed into two thirds of the cardboard box, put into the oven 25min
6
400 g milk boiled, mixed 80 g egg yolk with 32 g fine sugar mixed, partial milk poured into the yolk paste, evened back to the milk pan and 20 grams of kashda powder put in, boiled cassava with small fire sides until the mixture becomes thicker to the milk sauce (up to 79 degrees if no thermometer can be used to heat up to 83 degrees from the fire), then set off the fire and freeze at short speed until human temperature. and..
7
combining 200 g light cream with 40 g fine sugar
8
We're done with the casserole sauce and the cream and the cake