Recipes tagged "Vanilla Cream Filling"
2 recipes found
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Hokkaido chiffon cake
Kimizhi's Hokkaido chiffon actually just reduces the flour amount of ordinary chiffon by half. Due to the lack of flour support, it collapsed surprisingly after it was baked - the once-high top fell flat like the ground was sinking. Junzhidao Qifeng is already sweet, but after filling it with cream filling, it becomes even sweeter. It's better to just eat the cake yourself.
Baking children -
Vanilla Cream Puffs
Junzhi spent two full pages introducing this puff, while the TIPS took up almost a full page. After reading these two pages carefully, I suddenly felt that puffs seemed to be something that was not easy to master. I had always been too lazy to do anything before, just because I was too lazy to stir up the pot, but now I suddenly became anxious and cautious. Follow the instructions as carefully as possible and don't be spontaneous. Junzhi's preparation steps are always very detailed, but such a detailed explanation can still make people confused - for the prepared batter, Junzhi described it like this: Use chopsticks to pick up the batter, the batter is in the shape of an inverted triangle, the length from the tip to the bottom is about 4cm, and it will not slip. To this point, I pick, I pick, I pick, pick, pick, pick again. . . . However, the length varies each time. There are some that are about 4 centimeters, some that are 2 times or 3 times this size, and there are also shorter ones, it seems? All of a sudden, I had a huge doubt about this 4 cm: Is the batter that has been adjusted to a perfect state must be 4 cm every time? Or did Junzhi mix the batter and pick it out, 4 centimeters, and record this data? Suddenly, I remembered that there was a puff in the Emperor's Manual. I quickly turned it out and saw that it was only an inverted triangle with no length limit. Okay, let’s not worry about this anymore and move on to the next step. Watching it gradually swell in the oven, I feel happy but worried, will it collapse? I really don’t understand why everyone has to punch holes in its butt to squeeze stuffing out of it? To cover up the hole? We prefer not to. If the filling hole cannot be seen, wouldn't it be OK to make it smaller? Poke a small hole with a bamboo skewer and squeeze the filling into the piping bag with a small opening. As long as the filling does not overflow, after the small opening is naturally closed, there will be no trace of filling.
Baking children