Hokkaido small cake

Overview

This is simple and easy to make. It is also very convenient for weekend afternoon tea during festivals or camping. It is generally not easy to make it when the temperature is below 26°. You can try it.

Tags

• baking
• corn oil
• custard sauce
• egg
• low gluten flour
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Separate the egg whites and yolks, and refrigerate the egg whites for later use. Mix the corn oil + milk until fully emulsified, sift the low-gluten flour, stir evenly in a zigzag shape, add the egg yolk and mix evenly.

   

3. 3 Add sugar to the egg whites in three batches and beat until thick. Add a little lemon juice on the third time to remove the fishy smell.

   

4. 4 Add 1/3 of the meringue to the egg yolk paste, stir evenly in a J shape, then pour in the remaining meringue and stir evenly.

   

5. 5 Pour 6-7 pieces into the paper cup and preheat the oven to 125 degrees for 30 minutes and then to 140 degrees for 15 minutes.

   

6. 6 Whip the light cream until it becomes yogurt-like, then add the custard sauce, mix and whisk, then put it into a piping bag.

   

7. 7 After the cake has cooled, use chopsticks to poke a small hole and squeeze in the custard cream.