Hokkaido chiffon cake
Overview
Hokkaido chiffon, the legendary softest chiffon cake. The moist foaming of egg whites and the ultra-low content of flour make the chiffon cake soft and moist to the extreme. Its highlight is not only the soft, sweet and smooth vanilla milk filling, but also its charm. The biggest difference between making this cake and the ordinary chiffon cake is that you don’t have to worry about collapse. On the contrary, collapse is the sign of its success, so those who were once mad at you, enjoy the joy of success!
Tags
Ingredients
Steps
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Separate the egg whites and egg yolks, and pour the egg whites into a water-free egg beating basin
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Use a whisk to beat the fisheye foam. Add sugar for the first time and beat until double the original size. Add sugar for the second time and beat until it has texture. Add sugar for the third time and beat until wet foam (add 30 grams of soft white sugar in total)
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Add 10 grams of sugar and beat evenly with a whisk
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Add 30 grams of salad oil in three batches, beating evenly with a whisk each time
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Pour 30 grams of milk into the egg yolk basin, stir evenly, sift into flour, and stir into batter
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Mix one-third of the egg whites with the egg yolk batter, then mix all the egg whites. Put the mixed cake batter into a paper cup and put it in a preheated oven at 180° for about 15 minutes
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Beat two egg yolks until pale
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Sift in 10 grams of low-gluten flour and 10 grams of cornstarch, stir evenly
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Heat 200 grams of milk and 20 grams of sugar until boiling
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Slowly add into the cake batter and mix evenly. Add vanilla powder and mix evenly
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After mixing, continue to heat over medium-low heat. Stir quickly while heating until it boils into a paste. Turn off the heat and immediately put it into cold water to cool. After cooling, put it in the refrigerator
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Beat 100 grams of light cream until textured
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Mix evenly with the refrigerated custard, put it into a piping bag, let the baked cake cool, and then squeeze it into the cake body
