Hokkaido Chiffon
1.
Weigh the required ingredients and separate the egg whites and egg yolks (I didn’t make fresh vanilla cream filling this time, but I used the vanilla cream filling made last time and frozen in the refrigerator. For the practice of vanilla cream filling, please refer to my previous post: custard cream Stuffing and walnut cranberry ice cream, http://home.meishichina.com/recipe-360420.html The cream filling used by Hokkaido Chiffon is in the custard cream sauce, adding whipped whipped cream, I once again base The boiled pineapple sauce is added on top, the taste is richer)
2.
Stir clean water and vegetable oil evenly
3.
Add egg yolks and sifted flour and mix well
4.
Add a few drops of lemon juice to the egg whites, beat to 9 to distribute
5.
First remove 1/3 of the egg whites into the egg yolk paste, then pour back into the egg whites and stir evenly
6.
Pour the prepared cake batter into the measuring cup, use a 15ml measuring spoon to scrape into the paper cup along the gap of the measuring cup, fill it in for four to five minutes, and heat the oven up and down 180 degrees for 15 minutes
7.
Bake and cool the cake, and use the round hole piping mouth to put in the vanilla cream filling
8.
After filling in one by one, pay attention to turning the flower mouth during the filling process until the surrounding cakes are bulging.
9.
Decorated with powdered sugar on the surface
Tips:
1. Put each paper cup into the cake batter four to five minutes full, the batter will grow bigger when baking, while leaving room for filling in
2. Adjust the vanilla cream filling according to your favorite taste. This time I used pineapple. You can also add other jams, or nuts, cranberries, etc. The nuts must be chopped or they will be squeezed from the mouth of the decoration. Can't come out
