Hokkaido Chifeng cake
By VicentaLakin
Japan's most famous Hokkaido twilight cake, said to be the world's softest twilight cake with egg cream sauce and light cream as a pie, tastes great。
Recipe Recommendations
- milk 30g
- sugar 10g
- egg yolk
- low-gluten flour 32g
- corn starch 7g
- butter 10g
- light cream 125g
- protein of 4
- corn oil 30g
- lemon juice a little
- fine sugar 30g
- sweetening
- roast
- several hours
- ordinary
Steps for Hokkaido Chifeng cake
1
producing egg milk sauce: yolk plus 20 g fine sugar。
2
Smash it evenly with your hands, no need to pass。
3
Sift in a mixture of low-banded flour and maize starch。
4
Just mix to dry powder particles。
5
milk is added to 10 g fine sugar, and boiled to boil and turn off the fire for 20 seconds。
6
Right now it's pouring into the basin, and it's pouring over and over。
7
And filter back into the milk pot。
8
The small fire heats it up and mixs it with a razor until the egg paste becomes thick and thin, the fire is turned off and butter is added, melted with extra temperature and evenly mixed。
9
Equipping in non-glucose moulds, fast cooling of cold water, cooling and covering of film, and 30 minutes of cooling in refrigerators。
10
• Production of twirling cake cups: protein and lemon juice, three times with fine sugar to wet hair bubbles, and a big bend to the head。
11
the yolk plus 10 g fine sugar, which is evenly mixed directly with an egg-beater that has been punched in the protein, with corn oil and milk。
12
SIFT IN LOW-BANDED FLOUR AND Z-TWEAK。
13
Take a third of the protein cream mixed with yolk paste。
14
It'll be even and then back to the protein cream。
15
Quick flip evenly。
16
Put the pasta in a bouquet and squeeze it into a paper cup full of 60-70s。
17
Send it to a preheated oven with 150°C in the middle floor for 30 minutes。
18
Get out of the oven and cool it。
19
Take out the frozen egg milk sauce and crush it with a razor until it's hard and hard, so don't pull too much, so the egg milk sauce won't be resilient。
20
Creaming cream spreads in cold water to a very high, lightless, rough state。
21
It'll mix the light cream with egg cream sauce。
22
The bouquets are filled with puffs, and they are packed with good material and squeezed into the cake。
23
Finally, sugar powdered on the cake surface。
24
Successful product maps。Hokkaido Chifeng cake Make Tips
One, the baked cupcakes have a slight retrenchment, which is normal; and two, either with light cream or with cassava sauce, can also be used as internals. Thanks for the recipe