Hokkaido Chiffon

Overview

Hokkaido chiffon cake as soft as ice cream

Tags

• baking
• cake flour
• corn oil
• egg yolk
• white sugar
• milk
• protein

Ingredients

Steps

1. 1 Prepare the required ingredients, add 20g of sugar to the egg yolks and mix well

   

2. 2 Add milk salad oil and mix well

   

3. 3 Add flour and mix well

   

4. 4 Mix until there is no dry powder and it becomes a fine batter,

   

5. 5 Add 50g of sugar to the egg whites in 3 batches and beat until wet peaks

   

6. 6 Fold the meringue and egg yolk paste evenly in 3 batches

   

7. 7 Fill the paper cup 8 minutes full

   

8. 8 Place in the middle shelf of a preheated 180 degree oven for 20 minutes

   

9. 9 It will shrink back after it cools out of the oven

   

10. 10 Fill with lemon cream frosting (or ice cream or vanilla cream filling) and you are ready to eat

    

11. 11 Lemon buttercream is my daughter’s favorite flavor