# Fourth Baking Contest and is Love to Eat Festival# Hokkaido Chiffon
1.
After separating the egg yolks, put them in a large basin and add half of the fine sugar.
2.
Stir with egg sour cream until the color becomes pale and whitish, sift in low-gluten flour and cornstarch, and stir evenly with egg sour until there are no dry powder particles.
3.
Pour the milk into a small pot, drop two drops of vanilla extract, and bring it to a boil over low heat.
4.
Slowly pour the boiled milk into the egg yolk paste in step 2, be sure to keep stirring while pouring, to prevent the egg yolk paste from clumping.
5.
Then pour all the egg yolk batter from step 4 back into the small pot and heat it on low heat. If you keep stirring in this step, you will see the liquid gradually thicken.
6.
When it reaches a certain consistency, remove from the heat, add butter, and use the remaining temperature in the pot to stir until the butter melts, and the egg yolk paste sits in a basin in cold water for later use.
7.
Add the whipped cream and the remaining fine sugar, and beat it over ice water until six to distribute.
8.
Add the whipped whipped cream to the egg yolk paste in step 6, stir evenly into the vanilla cream filling, and store in the refrigerator for later use.
9.
Separate the yolk protein. Put them into two large basins respectively (note that all utensil basins should be water-free and oil-free), add 10g of fine sugar to the egg yolk and stir with egg yolk until the sugar melts, add the salad oil in portions and stir evenly.
10.
Add the milk in portions and mix well.
11.
Sift in low-gluten flour and stir evenly with egg cream until there are no flour particles.
12.
The egg whites are beaten with an electric whisk until the foam is thick, and the fine sugar is added in two times, until the moist foaming (the egg is drawn from the bottom of the basin, the egg white is a long triangle on the egg tap, and the egg white head is in a hook shape).
13.
For the whipped meringue, first add 1/2 to the egg yolk paste in step 3, and mix evenly.
14.
Pour step 5 back into the meringue basin and mix with the remaining meringue evenly.
15.
Pour the cake batter into a square baking cup sixty full.
16.
Put it in the middle of the preheated oven at 180℃ for about 15 minutes. After the oven has cooled slightly, take out the vanilla cream filling from the refrigerator and put it into a piping bag with a long piping mouth, insert the vanilla cream filling into the center of the cake, and squeeze it until you see a small white dot in the middle. It tastes better after being refrigerated in the refrigerator.
Tips:
After this cake is finished, put it in the refrigerator and eat it, the taste will be better, similar to the taste of ice cream. Sprinkle with powdered sugar and decorate the fruit will look better.
