Custard Cream Chiffon Cup

Overview

Hokkaido chiffon cake, soft chiffon paired with sweet custard cream sauce, has a melt-in-the-mouth feeling and makes even the worst mood disappear in an instant

Tags

• baking
• dessert
• little fresh
• good looks
• children
• afternoon tea
• late night snack
• children's day
• cake flour
• corn oil
• custard cream
• egg
• white sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Add 15 grams of sugar to 3 egg yolks and stir until the sugar melts

   

2. 2 Pour in 30 grams of corn oil and mix well

   

3. 3 Add 40 grams of milk and mix well

   

4. 4 Sift in the low flour and stir well to make the egg yolk paste

   

5. 5 Make fish eye bubbles out of 3 egg whites first

   

6. 6 Add 30 grams of sugar in batches and beat

   

7. 7 Finally add a spoonful of lemon juice and whip it into a wet meringue

   

8. 8 Add the meringue to the egg yolk batter and mix evenly to form a cake batter. Put it into a paper cup and make it eighty full

   

9. 9 Preheat the oven to 180° and bake for 15 minutes.

   

10. 10 Let the baked cake dry first

    

11. 11 After the cake has cooled, put the custard cream sauce into a piping bag and pipe it into the inside of the cake

    

12. 12 The finished product tastes better if refrigerated

    

13. 13 It’s sweet, soft and melts in your mouth. It’s really delicious