Hokkaido chiffon cake

Overview

Kimizhi's Hokkaido chiffon actually just reduces the flour amount of ordinary chiffon by half. Due to the lack of flour support, it collapsed surprisingly after it was baked - the once-high top fell flat like the ground was sinking. Junzhidao Qifeng is already sweet, but after filling it with cream filling, it becomes even sweeter. It's better to just eat the cake yourself.

Tags

• baking
• children
• old man
• cake
• afternoon tea
• cake flour
• corn oil
• egg
• vanilla cream filling
• fine sugar
• milk
• powdered sugar

Ingredients

Steps

1. 1 Cake ingredients

   

2. 2 Add 15 grams of caster sugar to the egg yolks and beat evenly

   

3. 3 Add milk and corn oil,

   

4. 4 Beat evenly

   

5. 5 Sift in flour

   

6. 6 Mix into a uniform batter

   

7. 7 Beat the egg whites into rough peaks, add the remaining sugar in three batches and beat

   

8. 8 Becomes wet foam with hooks

   

9. 9 Scoop 1/3 of the egg white into the egg yolk paste and mix well

   

10. 10 Pour back into egg whites

    

11. 11 Mix into a uniform batter

    

12. 12 Put it into a paper cup, 60% full

    

13. 13 Place in the middle rack of the oven, heat up and down to 180 degrees, and bake for 15-20 minutes

    

14. 14 Golden on the surface, out of the oven

    

15. 15 Put the cream filling into a piping bag with a round tip

    

16. 16 Insert the inside of the cake from the center, squeeze until the surface of the cake bulges slightly, and pull out the nozzle

    

17. 17 Sprinkle a little powdered sugar on the surface,