Name: Herb Hokkaido Chiffon
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 40g Caster sugar; 25g Corn oil; 30g milk; 30g Low-gluten flour; 2 pcs yolk; 6g corn starch; 15g butter; 100g Light cream; 1/2 Vanilla clip

Herb Hokkaido Chiffon

1. First prepare the cup chiffon materials

2. The egg white and egg yolk are well separated, add 10 grams of fine sugar to the egg yolk, and stir with egg yolk until the sugar melts

3. Add corn oil and mix well

4. Add milk and mix well

5. Sift in low-gluten flour

6. Stir with egg soak again

7. Whisk the egg whites with a whisk until thick foaming, add the egg whites with the fine sugar in two parts, and beat until moist foaming

8. Add the meringue to the egg yolk paste three times

9. Put the cake batter into the piping bag and squeeze it until the cup is sixty full

10. Put it in the middle of the preheated oven at 180 degrees for 15 minutes

11. Let the finished cake cool for use, this time you will see a slight shrinkage

12. The production of custard sauce: prepare the materials

13. Add fine sugar to the egg yolks and stir until the sugar melts

14. Sift in the mixture of low-gluten flour and cornstarch, stir evenly with egg yogurt, and there is no dry powder particles.

15. Put the milk in the milk pot, cut the vanilla pod in half, take out the vanilla seeds, add to the milk, and heat until the milk boils

16. After the milk is heated, add it to the egg yolk paste and stir while adding

17. Finally, add the mixture to the milk pan and heat it on low heat

18. Pay attention to stirring when heating, you can see that the liquid slowly becomes viscous

19. When it reaches a certain consistency, turn off the heat, add butter, and use the remaining temperature to melt the butter

20. Put the egg yolk paste in cold water, keep the temperature under water, and at the same time beat 100 grams of whipped cream to 6 minutes

21. The cooled egg yolk paste is added to the whipped cream, and the two are mixed evenly to become vanilla custard sauce

22. Put the custard sauce into a piping bag with a piping mouth, insert it into the chiffon cake, and fill it up

Tips:
1. The low-gluten flour content is relatively small, and the cake tastes extremely light
2. Retraction is normal, adding custard sauce will fill the chiffon and become plump
3. Choose vanilla pods, if you don’t use vanilla extract or don’t add
4. Refrigerate, the taste is excellent, like the taste of ice cream, adding fruit decoration, suitable for gifts and parties!