Hokkaido Qi Feng
By VicentaLakin
Recipe Recommendations
- eggs of 4
- low powder 35 grams
- fine sugar
- salad oil 30 grams
- milk 30 grams
- egg yolk of 2
- corn starch 10 grams
- light cream 100ml
- vanilla extract few drops of
- milk fragrance
- roast
- several hours
- ordinary
Steps for Hokkaido Qi Feng
1
First, make Qi Feng cake body and prepare the materials.
2
Put egg yolks and egg whites into 2 water-free and oil-free containers respectively.
3
Add 30 grams of fine granulated sugar to the egg white in 3 times, and beat until it can be wet and foamed until you can pull out the curved corners. Then put it in the refrigerator and refrigerate for later use to prevent defoaming.
4
Add 30 grams of white sugar to egg yolks and beat well.
5
Add milk and salad oil and beat well.
6
Sieve in the low powder, see the state shown in the picture, no particles.
7
First add 1/3 of the egg white into the egg yolk batter, gently mix well with a rubber spatula, then pour the mixed batter back into the egg white bowl, and continue to mix well with a rubber spatula.
8
Put the batter into a paper cup and make it 50% or 60% full.
9
Middle level, 180 degrees, 15 minutes. The surface is golden.
10
After the cake cools, insert the small round decoration nozzle into the cake from the middle, squeeze the vanilla cream filling into the inside; squeeze it until the surface of the cake bulges slightly; and finally sprinkle some powdered sugar on the surface of the cake.
11
Then we make the vanilla filling. Beat the egg yolks with an egg beater until thick and slightly white.
12
Mix the low flour and starch and sieve into the egg yolk paste.
13
Beat well with an egg beater.
14
Add sugar to the milk and pour it into a milk pot and boil until it boils. Slowly pour 1/3 of the boiling milk into the egg yolk batter prepared in step 3. Stir constantly while pouring to prevent the egg yolk batter from agglomerating. Pour 1/3 of the milk into the egg yolk batter and stir well, then pour all the stirred egg yolk batter back into the milk pot. Gently mix well and add a few drops of vanilla essence.
15
Reheat the milk pan over low heat, stirring while heating until the batter boils and becomes thick, and remove immediately.
16
Immediately pour the cooked custard into a bowl sitting in ice water.
17
Whisk 100ML of animal whipped cream until it can maintain the pattern, mix with the custard, and mix well with a rubber spatula. The vanilla cream filling is ready.
18
Insert the inside of the cake with a small round hole in the middle and squeeze the vanilla cream filling into the inside. Squeeze it until it bulges slightly on the surface of the cake.