It's New Year's Eve, I specially made a super soft, moist Hokkaido Qi Style that melts immediately in the mouth.
This cake will retract and leave the mold after it is baked. Don't worry, it's normal. Although it looks flat and ugly, it will really surprise you when you eat it. It is not too much to describe it as loved by people.
Hokkaido Qi Feng
By AglaeKlein
Recipe Recommendations
- salt 1/4 teaspoon
- salad oil 40 grams
- milk 40 grams
- vanilla extract a little
- low-gluten flour 50 grams
- baking powder 1/4 teaspoon
- cream of tartar 1/4 teaspoon
- white granulated sugar 105 grams
Steps for Hokkaido Qi Feng
1
Preheat oven to 175 ° C.2
Stir egg yolks with salt, add salad oil and milk and mix well.3
Sieve in low-gluten flour and baking powder, stir well, then add vanilla essence and stir slightly.4
Add the egg white with tartar powder and beat to foam, add white sugar in 3 times, beat until it is close to hard foaming.5
Add 1/3 of the egg white paste to the egg yolk paste and gently mix well with a rubber spatula. Then pour the mixed batter back into the egg white paste bowl and continue to mix well with a rubber spatula.6
The batter after mixing is thick, delicate and even.7
Put the batter into a paper cup and fill it in 5 or 6 minutes, not too full.8
Middle layer of oven, 175℃, 15 minutes. After baking, let cool.
9
9. Freshly baked!10
Beat with light cream.11
Mix instant custard powder with iced milk and mix well. Pour it into the whipped cream and beat before it hardens. Beat well.12
Put the cream filling into the decoration bag, and use the long tube nozzle to squeeze the filling into the cooled cake. Squeeze into about 14 grams each (squeeze it until it rises slightly to the surface of the cake, and it will be enough if it comes out).Hokkaido Qi Feng Make Tips
1. This cake tastes better when refrigerated.
2. Vanilla extract can be omitted if unavailable; the amount of sugar can be reduced to suit your taste.
3. After piping the cream filling, sprinkle a small amount of powdered sugar for decoration.