Chocolate Hokkaido Chiffon

Chocolate Hokkaido Chiffon

1. Prepare Hokkaido Chiffon ingredients and molds, and put the large paper coasters into the large 6-cup muffin cake mold.

2. First make the chiffon cake. Add 35 grams of caster sugar to 3 egg whites in 3 times, beat until hard foaming, and set aside for later use.

3. 3 egg yolks, add 20 grams of caster sugar, 24 grams of corn oil, 24 grams of milk, and beat until the sugar melts.

4. Sift in low-gluten flour and cocoa powder and mix until smooth without particles.

5. Cut and mix the egg white paste and cocoa batter.

6. Put the mixed batter into a piping bag (it does not work, you can pour it directly into a paper cup if you have a good technique).

7. Squeeze the batter into the paper tray, it is recommended that it is six or seven minutes full.

8. I am too full, the cake will rise very high after baking, and finally it will become mushroom-shaped when cooled, which will affect the appearance. In fact, this amount of batter can make 10 paper tray cakes.

9. Put the cake in the middle layer of a preheated oven at 180 degrees, bake for 15-20 minutes, and cool after it is out of the oven. It is normal for the cake to shrink.

10. The process of cooling the cake to make the chocolate cream filling. Beat 2 egg yolks, add 15 grams of whole milk, and mix well.

11. Then sift in cornstarch and cocoa powder.

12. Mix until smooth and dry without powder.

13. Add 135 grams of whole milk to 35 grams of caster sugar, boil over medium heat, and stir while boiling.

14. Pour the freshly boiled milk into the cocoa powder and egg yolk batter, stir while pouring, then pass the mixture through a sieve and pour it back into the milk pan.

15. Heat on a small fire and stir constantly to make the mixture thicker and become a chocolate custard sauce. Remove from the fire.

16. Heat the dark chocolate chips into the hot custard sauce, stir until melted, then sit in ice water and stir to cool down.

17. The whipped cream is sent to the 6 distribution state (the same state as when making the mousse cake).

18. Mix the chocolate sauce and whipped cream, and the chocolate cream filling is ready.

19. Put the prepared chocolate cream filling into a piping bag with a piping mouth, insert the piping mouth into the cup cake, squeeze out the filling, and the cake will become full again.

20. Keep the cake in the refrigerator for 2 to 3 days. Before eating, sprinkle a little powdered sugar on the surface for decoration to make it beautiful.

Tips:

This cake has high liquid content and low flour content, so it is not enough to support the cake. It usually collapses and shrinks after it is out of the oven. Because of this, we have room to fill it with fillings and make it full again. The filling is soft when it is just made, and it will become thick after refrigeration, so eat it right after it is made, it will have a flowing feeling, and the taste will be better after refrigeration.