Hokkaido Chiffon

Overview

Hokkaido is known as the softest chiffon. Indeed, those who have eaten it are attracted by its soft and delicate taste, which makes people have endless aftertaste

Tags

• baking
• chiffon cake
• corn flour
• egg white
• egg yolk
• low gluten flour
• salad oil
• vanilla powder
• white sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Pour milk and sugar into a bowl and mix well, then add oil and mix well

   

3. 3 Add sifted corn flour and low-gluten flour evenly, then add egg yolk and mix well

   

4. 4 Add sugar to the egg whites, and beat the lemon juice with an electric mixer until it becomes wet foam

   

5. 5 Just be able to pull out the sharp corners

   

6. 6 Beat the meringue, add half of it to the batter, mix evenly with a spatula, add the mixed batter into the other half of the meringue, continue to mix evenly with a spatula

   

7. 7 Put the mixed batter into a piping bag and squeeze it into a paper cup until it is 50% to 60% full

   

8. 8 Bake in the preheated oven, set the heat to 180 degrees, then bake at 120 degrees for 10 minutes, turn the heat to 140 degrees, and bake for another 10 minutes

   

9. 9 After the cake has cooled, squeeze the vanilla filling into the middle of the cake and sprinkle some moisture-proof powdered sugar

   

10. 10 Preparation of vanilla filling: Beat egg yolks with a manual egg beater until thick and slightly white in color

    

11. 11 Add sifted low-gluten flour, corn flour and vanilla powder and mix well

    

12. 12 Add sugar to milk and bring to a boil. Add one-third of the boiled milk into the batter and stir evenly

    

13. 13 Then add the remaining milk to the batter and stir evenly (to prevent particles from forming, sift the batter slurry). Continue heating the batter slurry over water, stirring while heating, until the batter is thick