Hokkaido Chiffon

Name: Hokkaido Chiffon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 55g milk; 5 egg; 50g Caster sugar; 30g Vegetable oil; 2 drops Vinegar; Some Custard sauce; 1 piece yolk; 10g Low powder; 5g butter; 40g Light cream; Some Powdered sugar

by Lucky Three Treasures (Happy Baby)

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

My kids love to eat cakes, of course, as a foodie, I’m no exception 😊, but the outside things are really uncomfortable to eat, so start by yourself, if you have the same idea as me , So hurry up and do it together! This is the first time I uploaded a work! It may not be perfect, I hope you can forgive me 😂"

Hokkaido Chiffon

1. The egg yolk and egg white are separated.

2. Add 15 grams of caster sugar to the egg yolk, mix well, add pure milk and vegetable oil and mix well.

3. Add the remaining fine sugar to the egg whites and two drops of vinegar. Beat at low speed to make wet foam, then adjust to medium speed and beat until the foam is fine and creamy. Then reduce the speed and beat for 1 minute. If you raise the whisk, you can see that the whisk is sharp, even if it is beaten. , The whole process takes about 4 to 5 minutes.

4. Take one-third of the meringue and batter and mix well, then pour the well-mixed batter into the remaining meringue and stir. Be careful not to mix up and down in a circular motion, as the circular mixing will defoam and fail to develop.

5. Spoon the mixed custard into the cup about seventy full

6. After preheating the oven for 10 minutes, put it in the middle layer and heat up to 170 degrees, lower the heat to 150 degrees and bake for about 25 minutes, until the surface is golden brown and then out of the oven. (It can be determined according to the individual oven, because each oven has a different temper, I use the beautiful one)

7. Squeeze the ready-made custard sauce into the cold cupcakes. Note: Poke a hole with chopsticks in advance.

8. Custard sauce: put the milk, egg yolk, low powder, sugar, and mix well, sieve to drain off the impurities, pour into a pot on low heat and heat until it is viscous. During the heating process, be sure to stir slowly over low heat Heat to avoid muddy bottom, add butter and mix well at the end, let cool. Whip the whipped cream to 60%, add it to the completely cold sauce, mix well, put it into a flower bag and squeeze it into the cup cake.

9. Sift in moisture-proof powdered sugar

10. Full of happiness in one bite😍😍

Tips:
Note: If you want the cake to bake well, you must grasp the meringue. Not only must it be sent well, but also the mixing method should be light and fast. Remember not to turn and mix, but to mix up and down. Don't turn the fire too high to prevent the cake from being cooked before it is ready.