daogrs baking recipe Hokkaido chiffon cake

Overview

How to cook daogrs baking recipe Hokkaido chiffon cake at home

100g
After separating the egg whites and egg yolks, add 10 grams of granulated sugar from the chiffon part to the egg yolks and stir.
Stir until the sugar melts, then add the salad oil and stir evenly.
Add water and mix well.
Add water and mix well.
After adding a few drops of lemon juice to the egg whites, add fine sugar in three batches and beat.
Whip until wet peaks form.
Add one-third of the egg white batter to the egg yolk batter and mix evenly.
Then add the egg white and egg yolk batter to the remaining egg white batter and mix evenly. In this step, mix a little faster, otherwise the batter will defoam.
Put the batter into a piping bag and squeeze it into a paper cup until it is half full. Adjust the film to make the surface smoother.
Bake in a preheated 170 degree oven for about 30 minutes.
Make custard sauce: Add egg yolks to cornstarch and mix well overtime.
Add the milk to the sugar and bring to a boil, then slowly pour into the egg yolk paste, stirring quickly while pouring.
Heat the mixed milk and egg yolk liquid over low heat again, stirring continuously during the heating process. When the batter boils, turn off the heat and stir.
Stir until it becomes a smooth paste. You can stir it over ice until smooth and cool.
After whipping the light cream until it can maintain its shape, mix it with the egg custard evenly.
After whipping the light cream until it can maintain its shape, mix it with the egg custard evenly.