Hokkaido chiffon cake
Overview
How to cook Hokkaido chiffon cake at home
Tags
Ingredients
Steps
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Beat the egg whites, add sugar in 3 batches, beat until wet peaks, then refrigerate. (Prevent defoaming).
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Then add 30 grams of sugar to the egg yolks in B and beat well.
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Add salad oil and milk and beat well. Add the sifted flour and mix evenly with a spatula.
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First, pour one-third of the egg white into the egg yolk paste, and use a spatula to gently stir evenly. Then pour all the remaining egg whites into the egg yolk batter and mix evenly. Put it into a piping bag and squeeze it into a square paper cup until it is 70-80% full. Shake to remove bubbles and place in oven.
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Bake in the preheated oven at 180 degrees for about 15 minutes. Cool out of the oven and set aside.
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Preparation of custard filling: Put ingredient A in a bowl and mix well until there are no lumps.
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Sieve ingredient B, add to ingredient A and stir evenly.
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Pour C into the milk pot and bring to a boil, then pour half of it into the egg batter and mix well.
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After mixing, pour everything back into the milk pot and mix gently. Heat the milk pot over low heat and stir constantly until the batter boils. When it becomes thick, remove from the heat immediately. Keep stirring with ice water at the bottom to keep it delicate and smooth. Stir until almost cooled, then refrigerate for later use. After it cools down, add the whipped cream to half of the custard filling and mix, mix well with a spatula, and refrigerate. The prepared custard filling can be stored for about two days.
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Put the custard filling into a piping bag with a small round piping tip. Insert inside the cake from the middle. Just squeeze until the surface of the cake bulges slightly. You can pull out the flower mouth. There are little dots on the surface of the cake. Finally, sift a little moisture-proof powdered sugar on the surface of the cake, decorate with cherries and mint leaves, and you're done.
