Hokkaido Chiffon

Overview

Welcome to follow my WeChat public platform Tianluo Girl. Chiffon cake has always been the representative work of the soft girl in the cake faction. Because of its high content of milk, moisture and oil, the baked product is not only very moist, but also still soft after a few days. The total moisture content of this Hokkaido cake can be said to be insane. The cake is so soft that it feels like chewing a cloud. With the cool vanilla filling, it really feels like ice cream rather than ice cream! Oh, by the way, I actually don’t quite understand why it’s called Hokkaido cake. Maybe it’s because everything in Hokkaido is made of products with a relatively high milk content~

Tags

• baking
• children
• afternoon tea
• cake flour
• corn starch
• egg
• egg yolk
• oil
• sugar
• whipping cream
• milk

Ingredients

Steps

1. 1 Add 200g milk, 10g cornstarch and 10g low-gluten flour to two egg yolks, heat over low heat and stir continuously

   

2. 2 Keep heating and stirring until it becomes a paste, then stop the fire

   

3. 3 You can add a little vanilla powder

   

4. 4 Add 50g sugar to 100g whipped cream and beat

   

5. 5 Add the light cream to the cooled egg yolk paste and stir evenly

   

6. 6 Add all the whipping cream and mix well

   

7. 7 Add milk, oil and cake flour to 4 egg yolks, add 30g sugar and mix well

   

8. 8 Add 50g of granulated sugar to 4 egg whites and beat until 90% fluffy

   

9. 9 Add one-third to the egg yolk batter

   

10. 10 Pour back into the egg white batter and mix evenly

    

11. 11 Pour it into the mold and it will be 60% full

    

12. 12 Put in the oven, heat up and down at 170 degrees, middle layer, for 20 minutes

    

13. 13 Take it out and let it cool

    

14. 14 Then just squeeze the filling into the piping bag