Hokkaido Qifeng Cake

Recipe Recommendations

• low powder 35g
• eggs of 4
• fine sugar 80g
• salad oil 30g
• milk 30g
• Moisture-proof powdered sugar appropriate amount

• milk fragrance
• baking
• several hours
• senior

Steps for Hokkaido Qifeng Cake

1

Separate the egg yolk first

2

Add 30g of fine granulated sugar to the egg yolk and stir well

3

After stirring well, add milk

4

After stirring well, add salad oil

5

Add sifted low flour

6

mix evenly

7

Note: Do not stir in circles to avoid tendon formation

8

Ready to make a protein paste

9

Start beating the egg white, add 50g of fine granulated sugar in three portions, and stir until you can pull out the curved corners of the water.

10

Start beating the egg white, add 50g of fine granulated sugar in three portions, and stir until you can pull out the curved corners of the water.

11

Start beating the egg white, add 50g of fine granulated sugar in three portions, and stir until you can pull out the curved corners of the water.

12

First take 1/3 of the beaten egg white and add it to the egg yolk batter

13

用橡皮刮刀轻轻mix evenly，不要划圈搅拌，以免消泡

14

Then pour the batter into the egg white

15

用橡皮刮刀轻轻mix evenly

16

Finished cake paste

17

Put cake paste into paper cups

18

Place it in a preheated oven and bake

19

When it first came out of the oven, it was full and had not collapsed yet

20

After cooling, add in the vanilla and cream filling, it has collapsed

21

Sprinkle with moisture-proof powdered sugar

22

Super soft Hokkaido Qifeng cake

23

finished product

Recipe Categories

• baking Recipes
• afternoon tea recipes