#aca烤明星大赛#hokkaido Chiffon——have You Ever Eaten Such A Soft Cake?
1.
Put the milk, corn oil, fine sugar, and salt into the egg beater, stir clockwise with a manual whisk until the sugar is completely melted; add the egg yolk and stir clockwise completely, add the sifted low-gluten flour, turn it with a rubber spatula Mix well.
2.
Add lemon juice to the egg whites, beat with an electric whisk until coarse foaming, then add 1/3 fine sugar; then add fine sugar in two batches to whip the egg whites until wet and foam, and lift the whisk to have a small hook. .
3.
Add 1/3 of the beaten egg whites to the batter and stir evenly with a rubber spatula; pour the mixed batter into the remaining egg whites and stir evenly with a rubber spatula. The batter is smooth and smooth.
4.
Arrange the square medium-sized paper cup mold into the baking pan, put the stirred batter into the piping bag, squeeze it into the paper cup, and it will be 7 minutes full. (You can also use a spoon or other tools to pour the batter directly into the paper cup.)
5.
Preheat the oven in advance, fire up and down at 180 degrees, in the middle, and bake for about 15 minutes. After the cake is baked, put it on the baking net and let it cool.
6.
Custard filling production: beat the egg yolks, add half the amount of fine sugar, and stir until the volume becomes larger.
7.
Add sifted low-gluten flour and mix well.
8.
Add the other half of the milk and the fine sugar into the pot and heat it over a low heat. Stir until it boils and then remove from the heat. Slowly pour into the batter and stir while pouring.
9.
Sift the mixed batter.
10.
Pour the sieved batter into a pot over low heat, stir while heating until it is smooth, add butter and stir until it is thick and remove from the fire. Cool for later use.
11.
The final completion of Hokkaido Chiffon: The cooled Casida sauce is put into a piping bag with a small round flower mouth, inserted from the middle of the cake, and then squeezed in an appropriate amount of filling, sprinkled with a little powdered sugar on the surface.
Tips:
1. After the cake is out of the oven, there will be some shrinkage, which is a normal phenomenon.
2. The baking temperature and time are for reference only, please adjust appropriately according to the temperature performance of your own oven.
