Hokkaido Blueberry Chiffon [first Taste Diary]

Hokkaido Blueberry Chiffon [first Taste Diary]

1. Add washed blueberries, lemon juice and caster sugar to the milk pan and heat it over a low heat.

2. Stir it from time to time to prevent muddy bottom.

3. Boil until the blueberries are soft and rotten, then remove from the heat, and put them in a bowl to cool for later use.

4. Separate the eggs.

5. Add egg yolks to corn oil and stir well.

6. Add granulated sugar and milk and stir well.

7. Sift in low-gluten flour and stir until it is smooth and dry.

8. Add 45g of sugar to the egg whites and beat them until neutral foaming.

9. Add the egg yolk paste to the meringue and stir evenly.

10. Put it into a piping bag and squeeze it into a paper cup.

11. Put it into the preheated oven and bake, and set the heat up and down, middle level, 160 degrees for 25-30 minutes.

12. After roasting, take it out and let it cool for later use.

13. Poke the center of the cake with a knife.

14. Squeeze in the blueberry sauce.

15. Squeeze in the custard sauce.

16. Put fruit on the surface of the cake and sprinkle with powdered sugar.

Tips:

/blueberry jam/
1. Boil the blueberry sauce over a low heat. After adding the sugar, stir it from time to time to prevent the bottom of the sauce. The finished sauce should be able to hang on the spatula, and the marks should be clear with your fingers.
2. The cooked blueberry sauce should be sealed and stored, and the used container should be sterilized with hot water.

/Batter/
1. The degree of whipping the meringue only needs wet foaming.
2. Because the meringue is wet foaming, the action should be as light and fast as possible when mixing the egg yolk paste and meringue, and do not over-mix to cause defoaming.

/cake/
It is normal for the cake to collapse a little after it is out of the oven, and it will bulge after being filled.