Hokkaido Chiffon
by Bak Zong
Favorite
Difficulty
Easy
Time
15m
Serving
2
A soft chiffon, a girl’s favorite"
1. Prepare all ingredients (cake base)
2. Egg yolks (4 pcs) and fine sugar (30g) beat until the color is slightly lighter
3. Sift in low powder (35g) and stir evenly
4. Beat the egg whites (4 pcs)
5. Add the caster sugar (35g) in three times
6. Hit to sharp corners
7. Add the beaten egg yolk paste to the beaten meringue in portions and mix well
8. Put it in the piping belt
9. Squeeze the batter into the cup 7 minutes full
10. Oven 190°12~14 minutes
11. Egg yolks (2 pcs) and caster sugar (40g) to beat
12. Sift in low flour (12g) + corn starch (5g) and mix well
13. Add milk (200g) to the egg yolk paste and mix well
14. Pour into a small milk pot, stir while heating until thick, turn off the heat to cool, add orange-flavored liqueur (appropriate amount)
15. Whip the whipped cream (100g) to 7 minutes, lift it with sharp corners, not too hard
16. Add the whipped cream to the cooled egg yolk paste and mix well, then you can squeeze it into the chiffon cake cup
17. The squeezed cake can be stored in the refrigerator for 2~3 hours to eat and taste better!
Tips:1. You can put any fruit on the cake for decoration
2. The wine in the invagination can be added or not, depending on personal preference
