Hokkaido Cup
By VicentaLakin
Today, this Hokkaido cake cup, with super-soft cakes and ice cream vanilla pies, swirling through the mouths of the ice cream
Recipe Recommendations
- egg yolk of 2
- egg white of 4
- fine sugar
- corn oil 15 grams
- milk 15 grams
- low-gluten flour 30 grams
- matcha powder 3 grams
- coconut oil 8 grams
- lemon juice appropriate amount
- salt 0.5 grams
- corn starch 6 grams
- unsalted butter 8 grams
- vanilla extract 1 gram
- light cream 80 grams
- sweetening
- baking
- several hours
- senior
Steps for Hokkaido Cup
1
The eggs are four, the egg is separated, the egg yolk is divided into two bowls and four are in a water-free and oil-free basin。
2
3 grams of tea powder added to the 8 grams of coconut oil, which is evenly mixed and put aside。
3
We'll make a casserole cup, two egg yolks, and we'll add 10 grams of fine sugar, and we'll mix it evenly。
4
Add 15 grams of milk and mix it evenly。
5
Add 15 grams of corn oil and mix it evenly to emulsion。
6
SCAN LOW-BANDED FLOUR OF 30 GRAMS, EVENLY MIXED WITH Z。
7
Four of them were put in a water-free, oil-free basin, with an appropriate lemon juice, 40 grams of fine sugar, starting to pass。
8
The fine sugar is distributed three times and added when the egg is purified, bubbled and bubbled, remember to have a high-speed break and then to have a low-speed break, so that the foam that comes out is more subtle。
9
To the point that the egg-beater has a tiny bit of a hook。
10
One third of the protein paste is first taken to the yolk paste, which is evenly smoothed with a cut-and-twrite technique。
11
Add a third of the protein paste and the yolk paste, with a cut-and-twrite technique, which is evenly smooth。
12
And then all the eggs were thrown into the protein。
13
Continue with the cutting-and-crunching technique, which is smooth and smooth。
14
Take half the paste, pour it in the mold, and the paste is eight points full。
15
Put the tea liquid that's ready in front of you in the rest of the paste。
16
And by the hand of cutting and flipping, evenly, gently and quickly, and filled in herbs。
17
Squeeze into the mold, full eight。
18
The oven is preheated at 170°C for about 15 minutes, after which it is taken out for cold。
19
The milk of 130 grams is added to 10 grams of white sugar, which is boiled to a microboil, and when all the white sugar melts, it is set aside from the fire。
20
Two yolks, 10 grams of white sugar, 0.5 grams of salt, all added to one basin。
21
(b) Manually mix an egg-beater into an emulsifier。
22
Gradually add the milk that is ready in the front, and when you touch it with no hot hands, you better drop it into the yolk three or four times, and then you'll add milk when you mix it evenly。
23
Scan low-banded flour 6 grams, corn starch 6 grams, evenly mixed。
24
Scanning under one and pouring it into a non-clubber pot。
25
It's a small fire. It's always a sticky fire。
26
Sticky and then out of the fire, adding 8 grams of salt-free butter, to melt evenly to butter。
27
It's more silky after sifting。
28
The sifted cathedral sauce spreads in a bowl。
29
A bowl of ice water helps cool。
30
80 grams of light cream added to 10 grams of white sugar and sent to 7 minutes flow。
31
I'll get a nice cream and a cooled cartha sauce。
32
Send to delicate smooth state。
33
Loading bouquets。
34
Dig a hole on the cake surface with tools。
35
Squeeze Cathedral sauce into the cake。
36
Spray a layer of sugar powder。
37
Put a couple of beads on it。
38
It's a good cake
39
It's so good
40
The fragrance of tea is accompanied by ice cream, a wonderful taste。
41
SUPER-SOFT CAKES, ICE CREAMS, FRAGRANCESHokkaido Cup Make Tips
1. The timing of the baked cake cup is best adjusted by the colour of the surface. 2. Tea powder is soluble and very easy to melt, but it is best to mix it a little longer to prevent particles from being unopened。